Local Vendor Spotlight: El Milagro
When it comes to making tacos and scooping queso, the tortilla makes all the difference. Founder Raul Lopez learned how to make tortillas in Mexico from his uncle who owned a tortilleria. After coming to the US in the 1940s working for Santa Fe railroad, he soon started his own business in Chicago selling tortillas to restaurants. El Milagro, “the miracle”, quickly became a growing family business.
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ion began in Austin after El Lago, the former tortilleria factory on 6th St., decided to sell. The Lopez family loved their visits to Austin and decided it would be a good base for production. While the storefront moved from it’s 6th St. location a few blocks over to 7th St. in 2017 and production moved to San Marcos, Manuel Lopez says the Austin market is still their biggest.
For scooping chunky guacamole and smooth ribbons of queso El Milagro’s thick salted tortilla chips are by far the most popular choice. Just try and get those chips to cave under a pile of nachos – won’t happen. For migas and spicy salsa thin chips reign supreme.
Of course, as any good Texan know, the secret behind a great chip is an outstanding tortilla and El Milagro serves up a great one. Made with just high-quality nonGMO corn, water, and lime – sometimes simple is just better.