A couple weekends ago, we decided to venture deeper into Queens to one of our favorite eateries, Tortilleria Nixtamal. Located in the neighborhood of Corona, Nixtamal is the only place in the city that makes corn tortillas the traditional way – they start with the corn itself, soak it in water and lime (aka calcium hydroxide), grind it up into fresh masa, and make the best, most flavorful tortillas you’ll have outside of Mexico.
“Nixtamal” comes from the term “nixtamalization”, which is the process described above of soaking the grain in a slightly acidic medium. Just like with any other whole grain, utilizing this soaking process makes the grain more digestible and the nutrients in the grain more accessible to the body. On a practical level, it makes it easier to grind up, too. This process was used by early peoples in the Americas. According to Nixtamal’s website, “There is no precise date for when the technology was developed, but the earliest evidence of nixtamalization is found in Guatemala’s southern coast, with equipment dating from 1200-1500BCE.” Talk about a traditional technique!
The corn that Tortilleria Nixtamal uses white dent corn from Illinois. It’s a non-GMO corn, as well as non-transgenic. It’s also certified kosher. The resulting masa is used for their tortillas and their tamales, which are cooked with lard that is rendered locally in the neighborhood. They also use the whole corn for posole (aka hominy, a sort of soup/stew made with corn).
They make the tortillas there with a giant tortilla machine that came here straight from Mexico:
It is really a neat sight, and la machine is the only way they can make as many tortillas in a day that they need. Often they sell out of tortillas by the end of day.
Shauna, one of the owners, usually takes our order and always has great suggestions and recommendations. She is obviously proud of her work and business, and will even give you a tour of the downstairs cooking space if you ask!
I’ve tried a number of dishes on the menu, and my favorites are the guacamole and chips made from their tortillas; the chicken tacos and rajas tacos; and the unorthodox Italian tamale (filled with sausage and peppers as an homage to this traditionally Italian neighborhood). However, everything I’ve had there is extremely tasty.
I do love their tortillas and always take home a pound when I leave. Love how the tortillas are prepared, from the quality corn, to the traditional way of preparing the grain, to the final result – a soft, toothsome delight of a tortilla. I know I will always get a wonderful meal when I’m there. If you live in NYC, definitely make a run to Tortilleria Nixtamal!
Tortilleria Nixtamal
104-05 47th Avenue
Corona, NY 11368
http://www.tortillerianixtamal.com/
wow is about all I can muster…. yet another thing in my day to make me wish I was in the city now!
hennifer, next time you make it to NYC, we’ll go there!