Here's Why You're Seeing More Masa on Restaurant Menus | Bon Appétit
"Telling the story of masa is hugely important for chef Emmanuel Chavez and his partner Megan Maul, who launched Tatemó in Houston back in 2019. Initially, they conceived Tatemó as a fine dining restaurant and were about to sign a lease downtown when the pandemic hit. They pivoted, and Chavez started focusing on making nixtamal, grinding it—using a comically modest hand-mill at first—and doing pop-up dinners."
