MEXICAN food fans, rejoice! The staple of the Central American diet - tortillas - are now being made locally, and with an authentic flavour to them.

For several weeks Jefte (Joey) Juarez, who hails from a small town near Mexico City, has been producing hundreds of the small thin flatbread in the Old Bakery in Burringbar.

Mr Juarez came to Australia nearly six years ago with his Murwillumbah-born wife Josephine, after they met while she was studying Spanish in Mexico.

The couple spent the first several years in Brisbane, but with the arrival of their sons Taiyari, two, and Matteo, seven months, they moved south to be closer to Jo's Ocean Shores-based sister and their mother.

The question then was, what to do for work?

"We both love food, and I was always helping my mum in the kitchen when I was growing up," Mr Juarez said, and he spotted a niche in the market.

"It's hard to get good tortillas in Australia and the Mexican food here tends to be very westernised," he said.

For the right type of corn he imports organically grown flour from the US and brought in an oven from Mexico.

The gluten and preservative-free tortillas, called DonaCholita after his 90-year-old grandmother, are vacuum-packed and stocked in food stores in Byron Bay, Murwillumbah and Uki as well as Mexican restaurants in Brisbane.

Mr Juarez plans to extend his product range, and grow his own quelite and tomatillos, or green tomatoes. He will be offering tacos and quesadillas at the Family Funday at Mur'bah showgrounds on Anzac Day.