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Shrimp tacos with mango and cucumber at Nixtamal in Corona, Queens ($3/taco)

Chongos zamoranos is a sweet curd dessert from Zamora in Michoacán, Mexico.

Nixtamal provides tortillas to many restaurants in New York such as La Esquina, Choza Taquería, and even Nobu. The owners, Shauna Page and Fernando Ruiz, make their own corn masa using a method called nixtamalization. The corn is soaked in mineral lime, which increases its nutritional value, allows it to be more easily ground, kills fungus, and improves flavor. In front of Nixtamal there are a few stalks of corn growing in a planter.