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Fresh masa in NYC?

Dave Bayer | Jul 24, 200309:59 AM

Any new "fresh masa" sightings in NYC? I have the impression that there are no active sources anywhere in the five boroughs.

Many Mexican markets in California seem to carry fresh masa. Tortillas made from masa harina are like mashed potatoes made from instant powder; I would dispute the "fresh -vs- dried pasta" analogy in the archives. Tortillas made from fresh masa taste like corn, and are as spectacular as the best homemade breads in any category. In shopping, distinguish between the masa intended for tortillas and for tamales (lard added). Some markets carry fresh masa each day, and others throw dated bags in a mix in a fridge, making a hunt for masa that hasn't spoiled. Masa spoils in a day or two. Press between sheets of plastic wrap, using a tortilla press or any flat object. Bake on a fairly hot cast iron (or "circulon" works great) frying pan, turning several times until it puffs for a moment like pita bread.

I've bought an Indian electric stone wet grinder, for making fresh masa in New York, I'm hoping someone can tell me I don't need to use it!

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