For a while we patronized an Oakland taqueria because I could tell they used lard tortillas. Made a fantastic quesadilla, LOL. However, it was recently sold and the new owners have switched to the cheaper oil-based tortillas 
, sigh.
I’m glad someone else can tell the difference, too. I don’t use them at home as DH is diabetic so I try to keep him away from starches. At least with restaurants there’s portion control!
I’ll keep the La Palma brand in mind, though, so thanks so much for posting this. I think I can find them in one of the nearby markets in the International District, for those occasions when I do a bit of homemade Mexican cooking.
