Have those large orders, like for Canada or for other places in the country.

That's what we really crank up.

All the machines and everybody productions on point.

We're talking about tons of 30 is for days in our community.

People go where they know there's success or the next guy.

Oh, he put a tortilla factory.

He's doing great.

So instead of opening one in Queens, it was like, Oh, well, just put it two blocks down, like, you know, this was just it.

This is where everyone decided to put their tortilla factories.

And there was just so many that it became the 30 a triangle height there, probably about seven tortilla factories in 2019.

There are only two of us on that.

My name is Nelson.

Career on Miguel Career.

Her at me borrow Tortilla Idea, one of the oldest of DVDs in New York City in general, probably the first in Brooklyn.

We're from a small town in Puebla for Jackson.

That's the name sick of the treaty.

It my dad came to this country and actually worked at this precise company as a driver, fast forward some years ticket, leap of faith and opened a cheese pot.

And about 10 years ago, I came in with my brother and we purchased the company that used to work for every morning and every afternoon I'd see doors here, and every day we see less and less people come in.

And we gradually just saw what used to be on Empire pretty much just defined.

And, uh, you know, there was just one day where there was an opportunity to buy out the company.

And, you know, on Friday I was making cheese and I'm One day I was making searches.

It started off as a tortilla factory.

And at this point now we're pretty much a full fledged food service complete.

We import export out of the country.

We do everything from produce Candace dry goods.

You tell me what you need, and my job is to get it, whether I lose a dollar or I make a few bucks here and there.

If you're a regular customer and you need something that's not in the States, that's legal.

We got it.

We're big enough for we're importing and exporting tons of products every day.

But we're small enough where you could call us on her cell phone and say, Hey, I ran out of avocado and you help me out, we'll be there.

So it's definitely seven AM Unloaded were literally just doing fillings right now.

Truck got here a little bit late.

So this'll is pretty much where the show starts.

Evidence.

Most of these guys have been working together for 10 years.

Some dudes have been here for over 20 years.

That's the only way something like this works.

It's really trust bonds friendship.

You learn to read each other without even talking.

All right, man.

So we're going.

We're going into ah, fix.

Uh, you know, a lot of the fillings.

You got a lot of stuff.

That's Ah, that's missing some stuff that needs to be filled in or chopped in.

That staring thing is pretty much the warehouse where we do a lot of the prepping.

You'll have a lot of the beverages here.

You have read those.

You have Mexican coke.

You have Maseca all pretty much dry goods.

Marina here, it's Ah, it's pretty much just what we use in one day.

We're gonna sneak through this?

Yeah.

Fools.

Get out Spanish onions.

You have avocado.

Some of this stuff is green.

Some of this stuff is ready to go, even though the turkey a part of the company is in the majority of the company.

Definitely the soul of the company.

There's a reason why we haven't changed our name.

Teoh Mi Barrio distribution or mi barrio Mexican food.

It's still me borrow from the media.

Renee was the Macedo.

He's been doing dough for 30 area since he was about 17 years old.

He's actually bidding every 30 area that has been in Brooklyn And is that one of the last remaining one?

Booth Perfect Tortilla is completely dependent on the end user or in this case, the chef.

You have chef that because the taco has a lot of south or a lot of liquid history.

She is gonna be a lot tougher and dryer because he's taken into account.

But there's moisture going into that taco.

You have chefs that don't care about holding because they're not putting any solace on their taco, so they feel like let it be soft, puffy Hillary.

That's what we need.

So really We've learned that there is no perfect tortilla.

There's Good Shorty is, of course, but it's all dependent on the chef.

Seasons would go by and I would see this doo like sweating in the backstretch.

Bullet hits on top of the machine guys who are on the machine like they would step away because he was throwing everything out like the bachelors bad like it was going to the garbage.

You know, as much as I didn't want to jump on the 30 line when it was six a pop, then, like everybody was leaving and just do it Still in productions like Yo, I gotta get my tender, you wash my hands and start picking up for two years.

So the way it starts to get your flower.

In this case, it's Maseca and MENSA, and you do a mix way.

Put a bunch of water at a certain temperature.

We put the flour in there and we mix it for a specific amount of time, and that's very important.

Mixed time is crucial for the quality, and then from there you take out the dough.

The way we do it is we set it on the table we let it air out like bread.

And then from there it goes into another machine, which is a hopper, sort of.

ITT's called the Who Stank.

That's your incidents was sheet of dough, which then goes into two rollers and under his die cut.

So pretty much gets cut into the shape of the tortilla, and from there it goes into the oven.

It's a three stage oven.

First stage steals it.

Second stage cooks it.

Third stage puffed up.

All right, so after you get the 30th through the oven, it reaches this, which is just a cooling conveyor, and all that's happening here is that he has actually coming out.

It's ready to eat.

You can really eat this off the conveyor.

All it's doing, you're just buying time.

It's cool in the Mafia enough so that by the time it gets to the Packers in the front, it's cold enough.

So it's not burning anyone's hands, and it's also not melting.

The poly bag that is being packed into this is the last point of the production before it goes into the box.

So these air the ladies that if there's anything wrong, we'll go back there until the Masetto look.

You know the dough that the Viet seems a little too hard.

It seems a little too soft.

It seems a little too brittle.

Uh, so this is literally you have four people that are packing, but they're also inspecting your product.

So just like, you know, you have, ah, FEMA strong guys, you know, helping us out with loading the trucks and prepping the orders.

You have a very, very strong team of women here that make sure that our main product, mostly foreign product, is It's a perfection.

Pretty much.

Most of the people that are heavy into manufacturing have moved to Jersey, some to the Bronx.

And it's all just cost of operation.

No, it's rent.

It's everything.

I mean, it's just very, very hard to operate out of a burrow like Brooklyn and were specifically, you know, a community like Bush.

I want to give it a bad name.

People that knew Bush Rick knew what it wa ce crime was at an all time high.

We were coming here back in 95 96 but still, like the people that were in incidentally, still people that live right across the street that, you know, saw it grow up over here.

The biggest reason that we stayed was because of our crew are people.

Ultimately, we decided to bet on our community.

All right, so you're on Flushing.

Cross Street is Bushwick.

On one corner, you have the gasoline station on the other corner.

You have the Bushwick houses.

So back in the day, man, this was not even a talking extra.

Definitely.

Definitely one of the toughest neighborhoods in Brooklyn.

Murder rate crime re definitely one of the ice in the city.

South Bronx, Bushwick.

Even now, Men, you don't know that, but literally where we're standing now, it's still one of the highest crime rates in city.

We're making a left on murder, but I got a little eyes.

Have you spot one of the last holdouts in Bushwick with good food, really good environment and no frills if you walk by, its very easy to miss.

But it's a very dope spot.

Good food there.

Open almost 24 hours a day, seven days a week.

Very different, depending on time of day.

You come in.

But if you come on a weekend Friday, Saturday night, it's a action packed club in here Mexican community in Bushwick.

It's very big.

That's a strong community, like in all of New York.

Everybody's from Puebla.

But then, from there you have a lot of people that are from Jack's Le from Chandra less when I'm a sticker is with its big man.

I mean, you see at least one Mexican business on every street, and it just talks about, you know, the amount of Mexicans are.

So we're going back to, Ah, Flushing Avenue and, ah, you know, a few years back, this whole area, it was called the treaty a triangle because there were so many three factories in such a small space, and there's only two of us left.

And that's just how Bush League has been.

You know, it's a lot of changes.

A lot of a lot of the old stuff's gone.

There's a lot of new stuff, and, uh, you know, instead of going out, me and my brother decided Thio Belle in Brooklyn and stay here Before there was fresh direct.

There was my dad going in his van, so these apartments and houses he would go in and say, I got 30 years.

I got bread, I got cheese, I got this and, you know, it would take us along.

We would be the co pilot way.

Does he bump heads every day?

I mean, without a question.

As soon as we leave, like the eye Brasi later, you know, we're gonna go.

We're gonna go to this restaurant.

Yeah.

You guys over there.

We're gonna go to the warehouse, grab a few drinks.

You know that it dies once you give this way.

Biggest perk to running and operating.

A business like this is you get to grow together.

You know, it's, uh it's the best thing you take out in 2019.

You know, some people think that you can't do things like this.

You really can like, it's possible to sacrifice a lot.