Fernando Ruiz and Shauna Page founded Tortilleria Nixtamal to do no less than change New York's reputation for bad Mexican food, and to do it with the humblest but most basic of ingredients, the tortilla. But the tortilla depends on the masa — the dough made not of corn meal, but of soaked, ground corn — and the masa depends on the nixtamal — the whole corn treated with lime, just as the Aztecs did. They had to start by finding the one family farm in Illinois that could supply them with just the right white dent non-GMO corn... and as they say, el resto es historia. Meat comes from the local butcher, Franco, queso fresco is made in the neighborhood, the tacos are simple and not overstuffed, to feature the flavor of the corn and the primary ingredients, and if you're fond of tamales... run, don't walk.
(718) 699 - 2434
104-05 47 Avenue Corona, NY 11368