5 Mexico City Spots Our Editor-in-Chief Loves | Eater
"Founded by chef Santiago Muñoz in 2016 as a corn-centric research project, sourcing native corn from small communities in Mexico to produce quality tortillas from 100-percent nixtamalized dough. After several years in Azcapotzalco the operation opened a new Condesa space where the corn-grinding operation is joined by a counter-service taqueria and a second-floor terrace. The menu includes tacos made with rib-eye, brisket, and longaniza, as well as volcanes (corn tostadas with various fillings covered with a cheese crust) and gorditas; weekends are especially lively on the terrace where wine and craft beer pair with elevated dishes like black mole, brisket, roasted leek, or oxtail with cegueza, an Oaxacan sauce thickened with red corn. The writer watched workers make and press tortillas from a standing-counter spot downstairs, loved a cheese-topped longaniza taco, and picked up packs of handmade tortillas to bring a bit of Mexico City home. Know before you go: this is also a tortilla shop if you’re looking for a nixtamal hook-up in Condesa." - Stephanie Wu
