Fiscal impact reports (FIRs) are prepared by the Legislative Finance Committee (LFC) for standing finance
committees of the Legislature. LFC does not assume responsibility for the accuracy of these reports if they
are used for other purposes.
F I S C A L I M P A C T R E P O R T
SPONSOR Sanchez
LAST UPDATED
ORIGINAL DATE 2/12/2025
SHORT TITLE State Bread
BILL
NUMBER Senate Bill 315
ANALYST Rodriguez
ESTIMATED ADDITIONAL OPERATING BUDGET IMPACT*
(dollars in thousands)
Agency/Program
FY25 FY26 FY27
3 Year
Total Cost
Recurring or
Nonrecurring
Fund
Affected
No fiscal impact No fiscal impact No fiscal impact
Parentheses ( ) indicate expenditure decreases.
*Amounts reflect most recent analysis of this legislation.
Sources of Information
LFC Files
Agency Analysis Received From
New Mexico Office of the Attorney General (NMAG)
Tourism Department (NMTD)
Cultural Affairs Department (DCA)
New Mexico Department of Agriculture (NMDA)
SUMMARY
Synopsis of Senate Bill 315
Senate Bill 315 (SB135) establishes the tortilla as the official state bread of New Mexico.
This bill does not contain an effective date and, as a result, would go into effect 90 days after the
Legislature adjourns if enacted, or June 20, 2025.
FISCAL IMPLICATIONS
SB315 has no fiscal implications.
SIGNIFICANT ISSUES
There are several types of tortillas, including yellow, white and blue corn; flour; whole wheat;
blue corn; and nopal tortillas.
Senate Bill 315 – Page 2
New Mexico Department of Agriculture (NMDA) provides the following analysis on tortillas:
Declaring the tortilla as the official state bread in statute could generate many different
benefits.
The tortilla is a staple of New Mexico cuisine, deeply rooted in the state’s Hispanic,
indigenous, and multicultural traditions. By recognizing it as the state bread, it honors
centuries-old food traditions and acknowledges its role in our meals at home with our
families, in restaurants and in schools.
Just as chile and biscochitos have gained national recognition, officially declaring the
tortilla as the state bread reinforces our state’s unique food culture. This distinction can
leverage tourism marketing, attracting food enthusiasts and culinary visitors to our state.
New Mexico is the home of many tortilla manufacturers, from small pantry operators to
large commercial processors. A state designation could boost demand for locally
produced tortillas. Restaurants, bakeries, and grocery stores can use this designation in
branding and increase markets, thus improving sales of locally made tortillas and cross
selling other products that are typically served with tortillas (e.g., chile, beans, cheese,
meats, eggs and more).
Tortillas rely on key agricultural commodities in their production, like wheat and corn,
both of which are grown in the state. By increasing demand for locally produced tortillas,
one is supporting farmers, millers, and food manufacturers that are an important part of
our state’s economy.
Schools and cultural institutions can use this new designation to educate students and
visitors about the historical significance of tortillas and their preparations at home, in the
restaurant/bakery as well as the commercial processor. Community events, festivals, and
culinary competitions featuring tortillas could further be promoted in the New Mexico
Department of Agriculture “taste the tradition” or “grown with tradition” program logos.
POSSIBLE QUESTIONS
Should SB315 specify what type of tortilla? Or should the bill be inclusive of all tortilla
types?
Are sopapillas considered bread?
JR/SL2/sgs