![]() “After a few hours, it just doesn’t taste the same.”Įmpellon al Pastor, 132 St. Tortilla Flats represented a unique new form of restaurant when it opened in 1983 one of many places that were once scattered across the Village but most of which have since closed. “We just don’t know how to transport it,” LaForce says. You can taste the ground corn in it and feel it in your mouth.”īut like great bread, the qualities that make it delicious also give it a short shelf life. “People comment on the tortillas all the time,” LaForce says. But chef David LaForce clearly notices the difference. The eatery is an offshoot of a Stephen Starr-owned restaurant in Philadelphia that couldn’t get the fresh stuff. The tortillas are made to order on a hand press, and then filled with ingredients like chorizo and grilled octopus ($13) and grilled fish with tomatillo orange salsa and jicama slaw ($15).įresh masa is the key at El Vez, which opened in May in Battery Park City. He adds a bit of rice flour and salt to make it more pliable. ![]() ![]() The tortilla roller at Cafe El Presidente.īodega Negra chef Michael Armstrong says Nixtamal’s masa arrives at the Meatpacking District restaurant still warm.
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