By Johnathan L. Wright From Las Vegas Review-Journal Las Vegas—Many Mexican restaurants in Las Vegas serve ready-to-wear corn tortillas, pulled straight from the package. Others send out semi-custom versions, made using purchased masa dough. Only a tiny handful offer couture tortillas, fashioned in house from imported heirloom corn that’s boiled, milled, formed into dough, pressed…
Homemade Flour Tortillas Taste Like Biting Into a Soft, Buttery Cloud
If there’s something that marks a distinction between the gastronomy of Northern Mexico from the rest of the country, it’s the region’s pride in flour tortillas. Even though they’re available in almost every supermarket, trust me when I say that once you taste homemade flour tortillas you’ll wonder why you didn’t start making them sooner….
At Sobre Masa, Housemade Tortillas Continue an 8,000-Year-Old Story
On a good day, the tiny tortilla factory that anchors Sobre Masa in Brooklyn churns out 5,000 tortillas, in shades of red, yellow, white, perhaps blue. The colors that day—and, in turn, the distinct flavors, aromas, and textures—depend on the availability of the heirloom corn they buy from small Mexican farms. “We’re fourth in line,…
US News
RSS Error: A feed could not be found at `https://www.theepochtimes.com/c-us/feed`; the status code is `200` and content-type is `text/html; charset=utf-8`