Here’s Why You’re Seeing More Masa on Restaurant Menus

Photo by Emmanuel Galvan. Article by Leslie Brenner. Bon Appétit – September 29, 2021.

Nixtamalized corn is getting its due across the U.S., thanks to newly available heirloom maíz from Mexico and a mighty little grinder called a Molinito.

I’m sitting on the sidewalk patio of a cafe in Brooklyn, trying to decide which to dive into first: tetelas, tlacoyo, or tlayudita? Tlayudita wins. The oversize corn-tortilla-ish disk, made from rose-colored heirloom corn and smeared with refried black beans, delivers a chewy crunch and […]

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