Fresca Mexican Foods has quietly turned out millions of tortillas each day from its factory in Boise and shipped its product to destinations around the world.
The company was founded 40 years ago and has since grown to become a major player in the crowded tortilla market, all while tucked away in a business park off Emerald Street.
Andy Savin, the company’s president, CEO and owner, said Fresca has earned its wide customer base by carving out a niche with its fresh frozen process. That means its corn and flour tortillas stay fresh, even when opened by clients as far away as Australia.
“We’re the only company of the many tortilla companies in the U.S. that basically freezes our product for quality reasons to preserve freshness,” Savin said. “It allows us to eliminate preservatives, to eliminate additives and have a healthier, cleaner product. That’s the way we’ve been built for 40 years. We’ve progressed down that path and perfected it over many years.”
The company’s success has caused some growing pains at its Boise location. Because of that, Fresca is moving its headquarters and its 170 employees to a new, nearly 200,000-square-foot facility under construction in Caldwell. The new building will be more than twice the size of its current 82,000-square-foot Boise factory. That space has the capacity for Fresca to double the amount of tortillas it produces each day — which now averages 3 million — and add new products to its lineup, including flat bread, pita bread and pizza dough, Savin said.