This year we’re celebrating 4 grateful years of Aunt Dar Tamayo being cancer-free. It is in her honor that each October we pink-ify a package of our tortillas and donate $0.25 cents per purchase to the Breast Cancer Research Foundation (BCRF), with a minimum donation of $25,000. You can read Aunt Dar’s story below, as well as on the back of our limited edition, pink ribboned packages, in stores now.

Every year we receive numerous letters, emails and messages from those of you who have been touched by breast cancer, either personally, or through a friend, family member or co-worker. Thank you for sharing your stories with us. We look forward to a successful month of fundraising in your honor as well. Learn more about BCRF and the many ways that all of us can get more involved in supporting their efforts, here. Whether you attend an event, buy a pink product or share their hashtag on social media, together we can #BeTheEnd of breast cancer.

And lastly, keeping with the pink-theme of October, we’ve created a warming and appropriately pink-inspired Beet and Blue Cheese Quesadilla for your enjoyment. Here’s to a wonderful October.

Aunt Dar’s Story

Darlene (Dar) Tamayo is many things to many people. She is the wife to Willie Tamayo and sister-in-law to Carlos Tamayo, co-founders of La Tortilla Factory. She is the mother of Andy Tamayo, and aunt to Jenny, Tomas and Sam Tamayo  – all part of the third generation of Tamayos working in the family business today. Here is her story:

In June 2011, Darlene Tamayo was diagnosed with breast cancer. A­n advocate for early detection, Darlene had been getting annual mammograms for years. When one such exam, and subsequent ultrasound, discovered cancer, she and her family were stunned. While nothing could prepare them for the diagnosis, the family rallied around Darlene as she embarked on her difficult journey. Her doctor recommended chemotherapy to attempt to shrink the tumor, and then a lumpectomy to remove it. Fearing the effects of chemotherapy, Darlene was relieved when a test revealed that she would not need it. Instead, she opted to go directly to surgery, where doctors were able to remove the tumor and surrounding lymph nodes that contained cancer with clear margins. After thirty-three radiation treatments, Darlene’s cancer was gone.

Today she is four years cancer-free and grateful to the many healthcare providers who gave her the best possible care available. Her advice for women everywhere is to speak to your physician about mammograms for early detection and always trust your instincts. You can read Aunt Dar’s story on the back of each of our limited edition, pink ribboned packages, in stores now through the month of October.

Dar at cat walk 2015

Aunt Dar (in brown) at a fundraising event with her husband Willie (on the right), friends, and La Tortilla Factory employees in Santa Rosa, CA.

Beet and Blue Cheese Quesadillas


Beets are a darling among chefs these days, and that’s good news for your health. These jewel-toned root veggies contain powerful antioxidants with anti-inflammatory benefits that may help prevent and even fight cancer. We use pretty-in-pink candy stripe beets here, in honor of Breast Cancer Awareness Month, but any variety will work. We even use the tender beet greens for added color, flavor and nutritional punch. If your beets don’t have greens attached, substitute baby arugula or spinach.

Prep time: 15 minutes | Cook time: 45 minutes


1 (1-pound) bunch candy stripe (Chioggia) baby beets with greens attached

4 La Tortilla Factory Low Carb, High Fiber Traditional Flour Tortillas

1 1/2  cups (6 ounces) shredded part-skim mozzarella cheese

1/2 cup crumbled blue cheese

Cooking spray


Preheat oven to 400 degrees F.

Cut beets from greens, reserving greens. Wash beets and place in a small ovenproof dish. Add 1/2 inch water. Cover tightly with foil and bake 35-40 minutes or until tender enough to pierce with a sharp knife. Let stand until cool enough to handle. Rub off skins, and thinly slice beets.

Strip beet greens from stems and wash thoroughly. Coarsely chop greens. Measure 1 cup chopped greens. (Reserve remaining greens for another use — they’re a delicious side dish sautéed in olive oil with a little salt and pepper.)

Heat a griddle or nonstick skillet over medium heat. Lay 2 tortillas on a work surface. Top each with 1/2 cup mozzarella. Layer each evenly with beets, greens and blue cheese. Top evenly with remaining 1/4 cup mozzarella and tortillas.

Spray griddle or pan with cooking spray. Add 1 quesadilla to pan. Cook 2 minutes or until lightly browned. Using a large spatula, carefully flip and cook 2 minutes on second side. Remove to work surface, and repeat with remaining quesadilla. Cut each quesadilla into quarters; serve immediately.

Number of Servings: 4

Calories: 290| Total fat: 14 grams | Total (net) carbohydrates: 15 grams | Dietary fiber: 12 grams | Protein: 20 grams