Tortilleria Nixtamal

Also refresco: the tacos de pescado.

The fish tacos (below; three for $7 at last report) are noteworthy at a glance because they're rolled, not top-loaded. A second look also reveals just one tortilla per taco, not a double-decked pair as at most Mexican eateries. Though supple, the tortillas are sturdy enough to go it alone; as widely reported, Tortilleria Nixtamal is the first and perhaps only business in New York to transform dried corn kernels (nixtamal) into cornmeal dough (masa) and then into tortillas. Tweaked with onion and cilantro, the white-fleshed, firm, lightly fried skate at the center of these tacos tastes like a bite of the beach, but unlike the street-cart version, the corn flavor of the tortilla itself is just as memorable.

As for my Mexican Coca-Cola ($2.25), it paired very well with the tacos, but despite the provenance it wasn't sweetened with cane sugar as I assumed. A reexamination of the ingredients label (in a blurry photo I've kept to myself, only for my notes) revealed the presence of high fructose corn syrup, same as in the commonly available U.S. version.

This post is based on a nearly year-old visit; a proper sit-down is long overdue.

Tortilleria Nixtamal
104-05 47th Ave. (108th-109th Sts.), Corona, Queens
718-699-2434

Comments

[Stephanie]

You must try the tamales--they're really excellent. They also sell fresh tortillas by the pound.

[ChiefHDB]

I got a Mexican coke made with corn syrup at tacqueria los hermanos. What gives?