Tortilleria Nixtamal Naturally A-maize-ing

Posted on January 13, 2010. Filed under: Cuisine in Queens, Flushing/Corona, Mexican/South American | Tags: , |

Much too often New Yorkers devour their beloved Mexican fare with a grain of salt.  Skeptical palates graze the city landscape for that perfectly authentic tortilla, taco, tostada… thus creating the never-ending debate of what is real Mexican food versus what is merely fodder. Tortilleria Nixtamal will give these folks yet another matter to chew on. Situated on a quiet street in Corona Queens set far from the noisy Roosevelt Ave, where Mexican food abounds, this small tortilleria is popular among converse clad diners who enjoy watching the tortilla production in process. The red and yellow picnic tables are reminiscent of Mexican street-food stands. The menu is brief, but exhibits well prepared, inexpensive meals like tamales, tacos, tostadas and soups. They even have a recession special– tamale, pozole and soda for $6. The Chile Relleno with Tuna is a tasty roasted jalepano pepper stuffed with albacore tuna, delicately arranged to resemble a butterfly on your plate. The food here is good and the service is friendly. They offer tours of the tortilla production and there is even a small factory in the basement where they grind the maize. The restaurant touts healthy and natural tortilla preparation. Nixtamal is an Aztec word to describe corn that has been partially cooked and treated with calcium hydroxide (otherwise known as cal or lime). Nixtamal can be used for grinding into masa (or corn dough) used for tortillas (finely ground) or tamales (coarsely ground), or can be kept in its whole form to make hominy, typically used in pozole soup. (courtesy Tortilla Nixtamal website)

Tortilleria Nixtamal (104-05 47th Ave Corona 718-699-2434) is a worthy field-trip for those adventurous borough dwellers and Manhattanites alike. Here you can get a glimpse into how your food is made from the crushing of the corn to the mixing of the dough. As for its authenticity, well we will have to just leave that topic to the corn pundits. Meanwhile I’ll savor my tasty plate for what it is.

Chile Relleno with Tuna

The Daily Grind

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4 Responses to “Tortilleria Nixtamal Naturally A-maize-ing”

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Thanks for reading Jen! I agree with you. I can’t wait to go back to Nixtamal and try some more great food.

This is my favorite restaurant. I love the pozole the best, but everything I have tried is excellent. I work close to Nixtamal and eat there every chance I get.

¡Sabroso!

Interesting. Very interesting.


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