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"A two-part Park Slope offshoot from Manhattan’s Michelin-starred Corima: by day, a tortilleria and bakery; by night, a neighborhood restaurant where chef-owner Fidel Caballero blends Basque and Northern Mexican influences — think Chihuahuan-style burritos by morning and cod machaca–topped Spanish tortillas later; the name nods to the Chicano slang for “homie.”" - Tierney Plumb