|Press Contact||Kiera Kehoe|
Zack's Mighty is on a mission to create delicious tortilla chips that don't break in guacamole. Through their unique heirloom corn supply chain and authentic tortilla-first process, they've delivered what they believe are the best tortilla chips on the market.
Headquartered in Brooklyn, NY, Zack's Mighty is a small but mighty team of tortilla chip nerds that care just as much about what goes into their chip as they do about how much you can stack on top of it.
Focusing on Organic ingredients grown with regenerative practices ensures their club of chip connoisseurs are supporting a brand that cares about leaving the field, their nachos, and their day better than the way it found them.
Zack Gazzaniga's favorite food is tortilla chips. He loves everything about them. They are crisp, salty, delicious and a tool to help shovel salsa and guac into our mouths. Not only are they tasty, but they’re a social food that is best enjoyed with friends and family. Tortilla chips just make Zack happy. Except....when they break in guacamole.
Zack can't stand when you get a weak chip that breaks right when you need it most - in the middle of a bowl of guac or at the bottom of the salsa jar when you’re trying to get out that last scoop. He calls this the "fulcrum of failure" - the snacking event that causes your hand to plunge deeper into the dip vessel only to emerge with the dreaded salsa knuckles.
So, he set out with a simple mission: "To create delicious and sturdy tortilla chips that don't break in guacamole." In order to fulfill those two pillars of Deliciousness and Sturdiness - he traveled down an unexpected path of farming and production.
Firstly, in order to make delicious tortilla chips, they needed a delicious type of corn. That’s when they discovered flint corn - a delicious heirloom corn that once grew all across the Northeast. Known for being colorful and tasty, flint corn has long and slender ears with only 8-rows of kernels around the cob. They teamed up with farms in the U.S. to help bring this corn back.
While the flint corn gives them their corny flavor, their authentic process gives them their sturdiness. But, their biggest surprise once in the tortilla chip industry was discovering most tortilla chips on the market are NOT made from tortillas. The authentic way, and quite honestly the only good way to make tortilla chips, is by making tortillas first. You let them rest, and then cut and fry them. Most chip companies skip these steps and instead cut the chip shape right out of wet masa and fry. This "continuous process" is more efficient and cheaper but comes at a cost - a weak chip.
When tortillas are made first and set to rest, it results in a more even fry and sturdier chip. It’s a lot of food science, but the takeaway is this: Zack's Mighty is a new company that uses old heirloom corn and an old authentic process to create what they believe are the best tortilla chips on the market.
My obsession with tortilla chips started in the fourth grade. I was...a big kid. I looked a little bit like a 6th grader and a lot like a manatee. At that age, food was a quantity game. The more, the better. At elementary school in Sharon, VT, I noticed when my teacher bought snacks, all the kids wanted flavored potato chips. My teacher would buy bags of sour cream and onion, BBQ, and regular potato chips, as well as a bag of Tostitos. While everyone scrambled for the potato chips, angling for volume, I always chose Tostitos to get almost an entire bag to myself.
While my love of tortilla chips might have started as a numbers game, it quickly grew into a passion. Whenever I came across a new brand of tortilla chips, I had to try them. When out at a restaurant, chips and guacamole were always ordered. At work, when I thought no one was looking, I'd take down an entire bag of chips in the kitchen (sometimes with half a tub of hummus too).
Tortilla chips not only fed my hunger, they fueled my happiness. To me, there was nothing better than opening a bag of tortilla chips up with friends and sharing some delicious salsa, guacamole, queso or anything else that fits in a bowl. When invited to a dinner party some bring wine, others bring flowers, I bring tortilla chips.
When I decided to start my own company, I knew it had to be doing something I loved so I set on a quest to make the best possible tortilla chip I could - a delicious tortilla chip that wouldn't break in guacamole.
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