TORTILLA CURTAIN
By Julia Sexton
Tortilleria La Milpa de Rosa Gambles on Artisanal Corn Tortillas
If you really want to understand what makes us different, you have to read this eye-opening story from Edible Hudson Valley explaining why La Milpa de Rosa thinks bringing real tortilla to New York is worth the struggle. Spoiler: Because it’s delicious. And as Chef Chris Vergara tells writer Julia Sexton:
“Basically, the difference between a fresh, nixtamal tortilla and a Maseca tortilla is like the difference between a freshly baked baguette and a bag of Wonder Bread.”
