By: Sara De Leeuw

Bienvenidos aventureros! This month I’m taking a trip to a local tortilleria that’s been in business at the same location for 35 years. Welcome to Nancy’s Tortilleria and Carniceria in Pomona!


This family owned business specializes in corn and flour tortillas. The tortillas are made fresh every day! You can get both corn and flour tortillas of all sizes and styles. When I was there, they were making 6 inch corn tortillas, and the entire carniceria smelled amazing!


Nancy’s Tortilleria and Carniceria has a full meat counter offering fresh, delicious cuts of meats, Mexican cheeses and carnitas. They also have a food counter where you can order tacos, tortas, burritos, tamales and more! All of their meals are made with their own fresh tortillas! Delicioso! 

The owner Jose Vergara, showed us a photo of the original Nancy’s back in 1980. He and his family are very proud of their business. Doesn’t it show in his smile?


Jose gave us a wonderful assortment of tortillas to sample!


Thanks to his generosity, I made shrimp tacos for an easy summer dinner. Nancy’s fresh, warm tortillas wrapped around cilantro lime shrimp made it easy to imagine I was down in Mexico enjoying the sun, surf and sand.


I’ve heard great things about Nancy’s fresh Masa and their homemade tamales, so I’m certain I will be back visiting the Vergara family and their wonderful market very soon!





1 pound extra large shrimp, 26-30 count, peeled and deveined

Juice and zest of 2 limes, plus additional limes for tacos

1 tablespoon tequila

2 tablespoons vegetable oil

2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1/4 cup fresh chopped cilantro, divided

8, 8-inch fresh corn tortillas from Nancy’s Tortilleria and Carniceria

1/4 cup vegetable oil

2 cups shredded cabbage

2 avocados, diced

Fresh Pico de Gallo



In a medium bowl, combine the lime juice, zest, oil, tequila, cumin, salt, pepper and 2 tablespoons chopped cilantro and mix thoroughly. Add the shrimp to the bowl and toss to coat. Marinate on the counter for 10 minutes or up to 1 hour in the refrigerator. 

Warm the tortillas on a grill or in a pan. Keep warm in a tortilla holder or cover with a kitchen towel.

In a large saucepan, heat 1/4 cup vegetable oil over medium heat. When the oil is shimmering, place marinated shrimp in a single layer in bottom of the pan. Depending on the size of your pan, you’ll be able to do about 1/3 of a pound at a time. The shrimp will cook quickly, so keep an eye on them! Turn shrimp after about 1 minute, or when they start to turn bright pink and the edges of the shrimp laying closest to the pan begin to curl. Cook on the other side for an additional minute, and remove to a paper towel lined plate. Add more oil to the pan if needed, and cook the remaining shrimp following the same directions. 

In a medium bowl, mix the cabbage and remaining chopped cilantro.

Cut additional limes into quarters for squeezing over tacos.

When the shrimp is done cooking, assemble the tacos.

Take an 8-inch Nancy’s Corn Tortilla, place three or four shrimp on top of the tortilla. Add some of the cabbage mixture, diced avocado and pico del gallo.

Serve immediately!  


This was a fun adventure! There is a sweet story behind the picture on every package of Nancy’s Tortilleria and Carniceria fresh torillas. Nancy's was named after Jose Vergara's youngest daughter, but when you go visit to get your own tortillas, ask about the little girl in the picture. Hint: It's not Nancy!

I hope you are enjoying these recipes as much as I am enjoying sharing them with you each month. Still have a craving for some great Mexican food? Check out Chef Alex Rivas' Taste article about Lunas Modern Mexican Kitchen!

Until next time! Buen Provecho! 


Full Disclosure: Tortillas were provided by Nancy's Tortilleria and Carniceria, however all opinions are 100% our own.