How Heirloom Corn Varieties Are Transforming Mexican Cuisine in Mexico City - AFAR

"A tiny Condesa space opened in April 2018 by chef Enrique Olvera that focuses almost entirely on corn: minimal seating, a short menu of corn-based items, and an on-site molino producing tortillas and masa from black, yellow, white, and red varieties sourced from Oaxaca. It sells up to 1,000 tortillas and about 18 pounds of masa daily to the public while supplying a combined 187 pounds of masa each day to Olvera's restaurants, with the stated goal of making the best possible tortilla through careful attention to corn rather than creating a luxury product." - Brooke Porter Katz