Otay Farms Market & Mexican Food in Chula Vista's Broadway Corridor was founded in 1962 as Paul and Sons and became the first market in the city to press fresh corn and flour tortillas in-house. The on-site Cocina de Elena kitchen turns out scratch-made tamales, chile colorado, birria, and weekend menudo from the Tamayo family's recipes, producing the same from-scratch tray format that fuels large-event orders handled by caterers along the corridor — Baja Tacos & Gourmet Catering among them. Butchers behind the carnicería counter cut steaks to custom thickness and marinate carne asada, pollo asada, and pork adobada in a house spice blend. The market moved to its current Broadway location in 1965, occupying the former Ted's Drive In site, and added its tortillería and full-service Mexican kitchen in 1979. An in-house panadería bakes birotes, conchas, and coricos, rounding out a combined kitchen-and-café production model that parallels the burrito-and-espresso counter at Mujer Divina Burrito & Coffee House Chula Vista. The tortillería's rotating comal presses flour tortillas using a lard-and-margarine recipe alongside whole-wheat and dairy-free coconut-oil varieties, with each dough formulation calibrated for the distinct elasticity and char profile expected by the store's cross-border customer base.