Heidi left her home state of Wisconsin in 2013, drawn by a sense of adventure that led her to Puerto Vallarta, Mexico. There she met her husband, Julian Zepeda who was working as a Marine Biologist.
A few years later, they moved to Wisconsin and set down roots in the United States and decided to set roots near Heidi\s hometown of Spring Green.
Tortilleria Zepeda was born from a simple longing for the flavors of home. After leaving Mexico, Julian searched for tortillas that tasted like the ones he grew up with—real corn tortillas, made the traditional way.
He couldn't find them, so he started making his own. Julian spent much of his life in the kitchen, watching and helping his mother and abuela prepare traditional dishes. He already had quite a knack for preparing food, and with the support of his family only a call away, he was confident he could recreate the tortillas he grew up to love. His abuela taught him nixtamalization, an ancient process perfected by Mesoamerican cultures over 3,500 years ago. What began as a personal project quickly became something more, as Julian learned that so many other people were yearning for that same flavor he missed.
Julian turned to Heidi one day and asked, “With fields upon, fields of beautiful corn in Wisconsin, why is no one making fresh corn tortillas?” She replied, “Great question!”
In 2019, Tortilleria Zepeda was born in Lone Rock, Wisconsin.
Located in the heart of Wisconsin's Driftless Region, Tortilleria Zepeda sources locally grown organic corn—their only ingredient. They personally know each farmer they work with, strengthening the local food system and staying connected to the land.
Over the years, Julian has regularly traveled back to Mexico, learning from master tortilleros in Mexico City and Guadalajara. Through apprenticeships and hands-on learning, he continues to refine his craft and bring that knowledge back to their tortilleria.
Julian runs Tortilleria Zepeda alongside his wife, Heidi, and sister-in-law, Sabrina. Everyone brings different strengths - that's what makes it work!
Co-Founder
Julian Zepeda is a Mexican-born entrepreneur, food artisan, and former marine biologist co-founder of Tortilleria Zepeda. Originally from Puerto Vallarta, Mexico, Julian grew up immersed in traditional cooking, learning techniques and recipes from his mother and grandmother—experiences that deeply shaped his passion for authentic Mexican cuisine.
Co-Founder
With a background in banking, international business, and rural entrepreneurship, Heidi brings a practical approach to building and growing Tortilleria Zepeda. She spent four years in the banking industry, helping businesses navigate financing and operations, and later worked in international sales for a bike company, developing global partnerships and expanding markets. Growing up on an organic beef farm in rural Wisconsin Heidi has developed a work ethic and hands-on mindset the make Tortilleria Zepeda successful.
Co-Owner
Sabrina Pitts is an entrepreneur with experience running a globally distributed health supplement business. Raised on an organic, grass-fed beef farm in Wisconsin's Driftless Area, she brings a deep-rooted understanding of sustainable food systems. With a background in sales, customer service, and the restaurant industry, Sabrina combines practical experience with a passion for health, wellness, and family-centered living.
Bring our tortillas and fresh masa to your kitchen or restaurant and join the Tortilleria Zepeda family.
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