Bosk's tortilla chips and my tortilla chips are a different breed of animal. My recollection is that they like theirs a lot thicker out West. The Tex-Mex places all fry theirs up much lighter, using much thinner tortillas. They're more in the style of the bagged chips, just much better and fresh out of the fryer. They also vary widely from place to the next. Some are lighter than air, and some will injure you. Real Mexicans down here don't really do tortilla chips at all. If you ask them to smash up some avocados for you they'll fry up some tortillas but that's about it.
To answer your question, I don't have a whole lot to offer because we all buy chips that are pretty local. Any Kroger or Safeway is going to have plenty of chips fried up in Dallas or Austin. Some of the local chain restaurants will also sell theirs in the stores. You either get those or you just don't care and buy Tostitos to dunk in melted Velveeta and Rotel during major sporting events.
My recollection is that Xochitl chips don't really resemble any restaurant chips I've come across in Texas, Mexico or Cali. What I've got here now is el Milagro brand chips, which seem to come from 4 tortillerias in Il, and one each in Georgia and Austin (hence the availability here). Good flavor and light and crispy like a restaurant. But unless you're near one none of this helps you.
My best advice is if there are any Mexican grocery stores in your neck of the woods, they'll probably fry their own up. Even Fiesta sells pretty fresh chips. Or of course any place that makes tortillas or tamales. Even some local restaurants might sell you bags.