Remarkable Rise
■ The smell of roasting corn permeates the air as machines whir, click, and hiss. Outside, it’s a suffocatingly hot June afternoon, but inside the Raquelitas Tortillas factory in RiNo—where commercial-grade ovens blaze at 600 degrees—the heat is a welcome sign of booming business. Rich Schneider, a 61-year-old Raquelitas business partner and self-described “tortilla savant,” strolls through the 25,000-square-foot facility, where roughly two dozen workers supervise production lines and package freshly made tortillas into pink and teal boxes. Wearing jeans, an untucked Hawaiian shirt, and custom-made Vans emblazoned with tortillas, Schneider points out the various stages of the process: the vats that soak 800-pound batches of
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