At Sobre Masa, Housemade Tortillas Continue an 8,000-Year-Old Story

At Sobre Masa, Housemade Tortillas Continue an 8,000-Year-Old Story
Sobre Masa's taco menu—al pastor, bistec, and cauliflower, with some regional specialties—is intentionally short, to highlight the specialization of Mexican cuisine. And of course, they're all served in fresh, housemade heirloom corn tortillas. Melissa Hom
Crystal Shi
Updated:

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, basically,” said chef Zack Wangeman, after the farmers save enough for their families, livestock, and next year’s crop. He has to explain to clients, “Hey, you might not know what you’re gonna get—but that’s a good thing.”

Crystal Shi
Crystal Shi
Home and Food Editor
Crystal Shi is the home and food editor for The Epoch Times. She is a journalist based in New York City.
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