food & drink

This Machine Can Cook A Homemade Tortilla In 30 Seconds

Remember when “the future” meant we would be riding on hover boards and driving flying cars? Well, we’re not the quite there yet, but we’re very, very close.

Someone invented a machine that spits out a hot tortilla with the press of a button.

Credit: FlatEv / YouTube

OK, that someone is actually a company in Switzerland. They’re set to launch the Flatev, a toaster-like appliance that takes a prepackaged lump of masa, flattens it out and heats it up in about 30 seconds.

And this Swiss company (also named Flatev) says its product rivals the taste of homemade tortillas – what you’d call “tortillas hechas a mano.”

Credit: Flatev / YouTube

The tortillas, which are six inches wide, are available in corn or flour. The company’s website lists corn and water as the ingredients for corn tortillas. The flour tortillas are made up of flour, water, baking soda and salt.

If your mother (or abuelita) is peering over your shoulder while you read this, she’s probably thinking, “Blasphemy!”

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Credit: LifeAlert /

She never uses the dishwasher to clean dishes, so why would she use a machine to make tortillas?

After watching Flatev’s first commercial, a super cheesy clip released online in 2012, you may feel the same way.

Credit: Flatev / YouTube

We open on a shot of a woman named Rosa who, according to the narrator, makes THE BEST homemade tortillas.

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Credit: Flatev

Apparently, Rosa works for one of these young professionals that is hungry and restless.


Why? They’re waiting on Rosa to hurry up with those amazing tortillas.


But amazing tortillas come at a cost. Rosa is visibly straining during the tortilla-making process. Maybe it’s painful to knead that masa or maybe she just hates the guts of all those impatient ingrates in the dining room. Also, she uses a wooden spoon to flip the tortillas, which is some entry-level shit your mom would laugh at… but let’s play along.

“Ugh. Where’s Rosa with those tortillas?”


OK, OK, they don’t actually say that. But it’s clear none of these people are related to Rosa, because if they were, all that gesticulating would get them nothing but a loud, “¡Ya no chinguen!” from the kitchen.

When Rosa emerges from the kitchen with fresh tortillas, she’s all smiles. Dude in the black shirt is like, “K, thanks,” and snatches the basket right away.


And as she smiles, Rosa lets another revenge fantasy play in her head.

Which leads us to this: Rosa is cool and all, but why not spend $300 and replace her with this?


Man, hot tortillas at the touch of a button sounded great… until y’all made Rosa go “poof.” According to Fast Company, the machine can replace the Rosa in your life for a price between $250 and $300.

So here’s how it works: you take a prepackaged pod and place it in the machine.


The pods, which need to be refrigerated, have a shelf life of 60 days. Worried about all the waste created by plastic pods? Flatev told Cool Hunting that although their pods are currently made of plastic, they plan on developing biodegradable pods.

Then you press a button and out comes a hot tortilla.


It’s actually really cool, right? Unless you’ve got a family of five and you’re stuffing dozens of plastic pods in a machine to get one tortilla at a time. Everyone out there has a tio who can destroy a dozen tortillas on a single plate of barbacoa. Oh, and the pods will sell for nearly a dollar (90 cents) each, so a dozen fresh tortillas will run you about 11 bucks.

You’re probably thinking, “What the hell do Swiss people know about the tortilla game?” Well, the Flatev was actually co-founded by a Mexican dude…this Mexican dude:

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Credit: Flatev / YouTube

Meet Carlos Ruiz. He developed the Flatev while he was attending college in Switzerland. Ruiz says he was inspired to create the Flatev because he couldn’t find any good tortillas in Switzerland.

Fine, so a Mexican invented it. How do they taste? Here’s an actual Mexican with a testimonial.

Credit: Flatev / YouTube

“Tastes exactly like a homemade, handmade tortilla,” says Ioana Navarrete-Pellicer of Boston’s Mexican Consulate. OK, so this isn’t just some Swiss scheme to sell crappy tortillas…

Ruiz, who hopes to debut the Flatev this Spring, told Techinsider that there are already 12,000 preorders for the machine. Here’s its new look:


Credit: Flatev

Ruiz says the rounded edges and gray color were inspired by the metate, the traditional grinding stone used for making tortillas. If you’re wondering who’s willing to spend $300 for a machine that makes $1 homemade tortillas, Ruiz has an idea. He told the Boston Business Journal: “We’re targeting foodies who care about what they eat and young professionals who like to eat healthy.”

H/T: Remezcla

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Guatemalan VS. Mexican Food

Food & Drink

Guatemalan VS. Mexican Food

Neighboring countries Mexico and Guatemala share a lot of things in common – but food isn’t one of them. Chapines and Mexicanos have very different ways of making your mouth water.

Tacos Guatemaltecos

A photo posted by Hilder Rosales (@tikay71) on

No, no son chingaderas, they’re tacos guatemaltecos. They look a lot like a Mexican flautas, but these are filled with shredded beef and mashed potatoes and deep fried. Mmmmm ?. 

Tacos Mexicanos

Tortilla de harina, carne al pastor (carnitas, asada, pollo, fish or whatever other meat you might like), chopped onion, cilantro and drowned in salsas. Basically, what dreams are made of.

Tostadas Guatemaltecas

Credit: @wendy_andradei / Instagram

Although aso served on a crispy tortilla, las tostadas Chapines get rid of the extras and focus on on the enhancing the good stuff: frijoles refritos, salsa roja, guacamole and queso seco.

Tostadas Mexicanas

A photo posted by Sr. Pibil (@sr.pibil) on

Mexican tostadas are the bomb: between the chicken, los frijoles refritos and the sour cream and a ton of veggies, they have almost as many ingredients as a commonwealth cocktail…but we’re not one to complain.

Tamales Guatemaltecos

Chapines have a smaller, Mexican-like version of tamales called tamales de chipilín. But their real winners are the paches: a bigger tamal made with either mashed potatoes or rice instead of corn and pork. What makes them tamales? The wrapping. I mean, just look at the leaf. It’s wrap alone is enough to grab anyone’s attention. 

Tamales Mexicanos

Mexican tamales are wrapped in corn husks and their dough is either 100% mashed up corn or a flour based dough known as masa. The ones made with masa are filled with endless possibilities like cheese and veggies, or chicken and mole, sometimes even sweet pineapple and raisins. Forget opening a box of chocolates, opening a tamal is where it’s at.

Ceviche Guatemalteco

Credit: @yourgalmarrmarr / Instagram

Los Chapines are big on shrimp ceviche, but what sets their recipe apart is a hint of peppermint. So fresh.

Ceviche Mexicano

A photo posted by duranfita (@duranfita) on

Mexican ceviche deserves way more love. This fresh dish made with fish, sometimes shrimp, fresh tomatoes, lime juice, parsley, onions and — of course — aguacate, is perfect on hot summer days. Pair it with a michelada and this’ll become your go-to.

Mole Guatemalteco


Chapines have their own version of dark mole. They pour it all over platanos for a sweet treat. It’s almost like a dessert that can pass as a dinner dish. Winning!

Mole Mexicano (Poblano)

Technically speaking you can dip anything into a good mole. In Puebla, home base of mole poblano, you eat it with either chicken, sometimes with just tortillas – or you can have both with enchiladas poblanas.

Enchiladas Guatemaltecas

Guatemalans love deep-fried food, so their version of enchiladas look a lot more like a Mexican hardshell taco (which doesn’t really exist in Mexico). It’s filled with salsa de tomate, beef, pork and get this – it’s topped with shredded beets to make for the perfect food porn picture.

Enchiladas Mexicanas

Mexican enchiladas are lightly fried tortillas, usually filled with shredded chicken and topped with salsa roja o verde, sour cream and shredded queso.

Bueñuelos Guatemaltecos

Credit: @sweetsbydre / Instagram

These may look like donut holes, but ugh, these are the improved version. Chapines deep fry bits of wheat-based dough making them crispy on the outside and soft on the inside, then cover them with honey and call them buñuelos. They’re the bomb.

Buñuelos Mexicanos

Mexicans make flat flour fritters, that look like tortillas, fry them and cover them in cinnamon and sugar. They’re also bomb.

Tortillas Guatemaltecas

CREDIT: @carmina_es/ INSTAGRAM

Guatemalan tortillas are also corn based, but much much thicker. The real treat is when you find blue ones.

Tortillas Mexicanas

One of the toughest choice a Meixcan has to make is deciding between flour or corn tortillas. What’s for sure is it’s rare to have a meal in Mexico without a tortilla. 


A photo posted by Elbelina (@flores_amatxo) on

Chile is chile, whether in Guatemala or in Mexico. The main difference is Mexicanos put chile on EVERYTHING – even their sweets. Chapines serve their pique on the side and let you make your own choice of spiciness.

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