History of Blue Corn

blue cornMany of you already know that we offer blue corn as an option for our tacos. But do you know the history of blue corn itself? In this post we will get into some of the history of blue corn and its use by people as a delicious food.

Blue corn is also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue. It has been used for centuries by people from Central Mexico all the to Southeastern United States. Native peoples of the areas were using it well before the arrival of European settlers.

Blue corn has a mild sweet flavor. The corn meal used to make the blue corn tortilla tacos is made from whole blue corn kernels. We actually create our corn meal on-site at our location right here in Indialantic, Florida.


There is an old adage for food that goes something like “the more natural color on your plate, the better it is for you.” This holds true for blue corn as well. Blue corn has been found to contain more amino acid lysine and the antioxidant anthocyanin than its yellow corn cousin.

Blue corn is becoming more and more popular. We are seeing large companies like Tostitos offer more blue corn products. In 1982 there were only about 500 acres in the U.S. producing blue corn. Today, the acreage of blue corn is ten fold. And New Mexico and Mexico are devoting much more time effort to growing this crop.

If you have never tried the blue corn taco, please come in and give it a try. You can choose between the blue corn and the traditional flour taco shell when ordering. We have a drive-thru window. You can place your order over the phone and swing by to pick it up. (321) 610-1462

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