As Ontario marks Local Food Week from June 1 to 7, the province is also recognizing leadership in agriculture during the International Year of Women Farmers. Among the stories being celebrated by OMAFA is Taco House Co., a small business rooted in tradition that is building a strong connection between local farms and authentic food.
When Aurora Alcocer arrived in St. Thomas, Ontario from Monterrey, Mexico in 2008, the move brought more than a change of address. It carried generations of culinary knowledge and a deep respect for traditional food. Today, that heritage is at the core of Taco House Co., a local taqueria focused on authentic Mexican street food and locally sourced ingredients.
Building Local from the Beginning
From the start, Aurora and business partner Daniel made a clear commitment to use locally grown ingredients whenever possible. For many items, sourcing within Ontario was achievable. However, essential staples such as corn, which is central to Mexican cooking, proved more difficult.
For years, the business relied on suppliers in the United States. While those products met their needs, cross-border supply chains introduced risk. Trade disruptions and tariffs created delays, leaving the business vulnerable.
“There were moments when we simply could not access what we needed,” Aurora explains.
That challenge became a turning point. Taco House Co. began working with Glenn’s Floury Corn, an Ontario-grown product that now plays a central role in its kitchen.
One Crop, Endless Opportunities
The switch to locally grown floury corn transformed operations. A single ingredient now supports multiple menu items, including fresh tortillas, tortilla chips, and tamales, three foundational elements of traditional Mexican cuisine.
The corn itself offers both visual and functional benefits. Its large kernels produce a bright yellow colour and deliver the texture and flavour essential for authentic dishes.
“It is not just about tortillas,” Aurora explains. “It is one product that supports so many parts of our menu.”
For small farmers, this highlights an important opportunity. Crops that are versatile and suited to multiple uses can create stronger market connections and greater value within local food systems.
Strengthening Local Supply Chains
By switching to Ontario-grown corn, Taco House Co. reduced its reliance on international supply chains and improved consistency in its production.
Shorter supply lines have strengthened the business’s resilience, allowing for more reliable access to key ingredients while also supporting local agriculture.
“It is easier to maintain consistency and support our own country’s economy at the same time,” Aurora says.
This approach reflects a broader trend across the small farm and food sector, where partnerships between producers and local businesses are helping to build more stable and sustainable food systems.
Tradition Meets Innovation
Glenn’s Floury Corn has its own unique story. Developed through years of traditional breeding, the crop uses a naturally occurring recessive gene known as opaque-1. This gives the kernels a softer, floury texture compared to more common varieties.
The result is a product with a nutty corn flavour and smooth consistency, qualities that make it ideal not only for tortillas and tamales, but also for gluten-free baking.
For Taco House Co., the corn provides authenticity without compromise. Instead of importing ingredients to maintain tradition, the business has found a way to align local sourcing with cultural integrity.
Looking Ahead: Growing Through Collaboration
The vision for Taco House Co. extends beyond its own kitchen. Aurora and Daniel are exploring opportunities to produce tortillas not only for their restaurant, but also for other businesses.
This collaborative model could help strengthen the local food economy while creating new demand for Ontario-grown crops.
Rather than competing, the goal is to support other food businesses while building a stronger regional network grounded in shared success.
A Local Food Lesson for Small Farms
As Ontario celebrates Local Food Week and highlights women-led initiatives in agriculture and food, Taco House Co. offers an example that resonates beyond one business.
It shows how small operations can:
- Build resilience by sourcing locally
- Create value through versatile crops
- Strengthen connections between farms and food businesses
- Honour tradition while embracing innovation
For small-scale producers, it also reinforces the importance of relationships. When farmers and local businesses work together, they create systems that are not only more sustainable, but also more responsive to change.
For customers, the result is simple but powerful. Every meal reflects a connection to local land, local farmers, and the traditions that shape how food is grown and shared.