Queens - Corona: Tortilleria Nixtamal - Carnitas Taco
The tacos at Tortilleria Nixtamal are served tradiitonal, simply meat and topping in a 100% corn tortilla gorund and cooked that day. The carnitas taco is slow cooked in pork fat.
Tortilleria Nixtamal, at 104-05 47th Street, opened in 2008 by owners Fernando and Shauna Page. Taking its name from the Aztec word for fresh maize that has been cooked in lime, it is the only tortilleria in New York City making fresh masa. Its tortilla machine, imported from San Luis Ptosi in Mexico, pumps out 100 pounds of masa day--eighty of which are turned into tortillas, and 20 of which are made into coarser tamale masa--from non-genetically modified and non-transgenic corn from the Illinois-based Rovey Seed Farm Company. Nixtamal gets the pork for its tamales and pozole from local Italian butcher Franco’s, its seafood from Astoria Seafood, and its produce from a locally-owned Mexico distributor in Corona-Abarrotera Central.
Queens - Corona: Tortilleria Nixtamal - Carnitas Taco
The tacos at Tortilleria Nixtamal are served tradiitonal, simply meat and topping in a 100% corn tortilla gorund and cooked that day. The carnitas taco is slow cooked in pork fat.
Tortilleria Nixtamal, at 104-05 47th Street, opened in 2008 by owners Fernando and Shauna Page. Taking its name from the Aztec word for fresh maize that has been cooked in lime, it is the only tortilleria in New York City making fresh masa. Its tortilla machine, imported from San Luis Ptosi in Mexico, pumps out 100 pounds of masa day--eighty of which are turned into tortillas, and 20 of which are made into coarser tamale masa--from non-genetically modified and non-transgenic corn from the Illinois-based Rovey Seed Farm Company. Nixtamal gets the pork for its tamales and pozole from local Italian butcher Franco’s, its seafood from Astoria Seafood, and its produce from a locally-owned Mexico distributor in Corona-Abarrotera Central.