"Heirloom corn is at the center of all of chef Julio Hernandez’s efforts, which he painstakingly nixtamalizes and mills into fresh masa himself. Tender, flavorful tortillas result from that labor of love — perfect vessels for carne asada, green chili chicken, or crispy fish. Stop by the food truck that started it all in front of East Nashville bar Chopper Tiki, or head over to Hernandez’s newly opened restaurant in the Gulch for drinks and elegantly composed plates like duck mole alongside greatest hits like his quesabirria and fish tacos. —Ellen Fort" - Jackie Gutierrez-Jones, Ellen Fort
Maiz de la Vida/Facebook
