"All the masa here is homemade using a nixtamalization process, and much of it gets shipped out to Mexican eateries across the city to be enjoyed as tortillas and tamales. The restaurant part of the tortilleria makes nachos that hold their own in NYC’s nachoscape. The impossibly light wedges of fried corn dough stand out amid the beans, Oaxaca cheese, crema, pico de gallo, and half an avocado sliced on top. For a few bucks more, add meat." - Paul Schrodt
