Blue corn, one of the oldest varieties, goes back to the pre-Columbian era. The Pueblo Indian tribe in the Southwestern United States was harvesting blue corn at least as far back as 1540, when Spanish explorers discovered the region. Rich in antioxidants (anthocyanin) and with over 20% more protein than white corn, Tio Pablo Blue Corn Tortillas are a delicious option for soft tacos, enchiladas, as cheese quesadillas or fried into tostadas.
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