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

1 min read
Here's Why You're Seeing More Masa on Restaurant Menus

Photo by Emmanuel Galvan. Article by

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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