This week: Homemade Corn Tortillas prepared daily by Los Reyes de la Torta.
¿Como se dice?: A good tortilla is hard to find, even here in the Valley. If you've ever strolled down the aisles of your local megamart, you know that they're usually overflowing with corn (maiz) and flour (harina) disks. Unfortunately, most of these tortillas have been pressed and processed until they resemble a tortilla more in namesake than flavor.
Sick of the dry and flaky corn "tortillas" our local grocer was offering, we went in search of a fresher option. Enter Los Reyes de la Torta, a Sunnyslope Mexican joint that sated our homemade tortilla fever. Looks like they're good for much, much more than just the obscenely gluttonous Torta del Rey!
(sink your teeth into all the spicy details after the jump)
La Comida: At Los Reyes de la Torta we sampled the Tinga Quesadilla and opted for it to be served en el Estilo del Rey (literally translated as King Style, because we roll regal). With a tall glass of aguas frescas de sandia (fresh watermelon water) on the side.
El Sabor: The corn tortilla was a thick disc that would have been the equivalent of at least five of its more flimsy commercial cousins. Despite being thick, the masa (dough) was light and tender. It was similar to the masa that forms a tamale, but much fluffier with a nice crisp from the grill.
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The quesadillas at Los Reyes de la Torta are miles apart from what Taco Bell would have you believe. Instead of stuffing their lovely corn tortillas with bland cheese, they simply line the inside of the 'tilla with your choice of meat or mushrooms, fold it over and slap that sucker on the grill. Cheese free. We opted for the tinga, pulled chicken stewed in lots of tasty Mexican spices.
If the idea of a quesadilla without any cheese might as well be crazy talk to you, opt for your meal to be served in the Estilo del Rey. After the quesadilla is pulled from the grill they'll smother it in cojita, a mild and crumbly Mexican queso. Then it's topped off with a sprinkle of diced onions, cilantro, and a drizzle of crema (kind of like a Mexican sour cream).
Bring a bit of México to your kitchen: If you're feeling domestic this weekend and have reached the end of the Martha Stewart website, consider taking a stroll down the aisles of your local Meximart to procure a bag of masa de harina (corn tortilla flour) and a tortilla press. That's really all you need to create homemade corn tortillas.
Know of any Mexican gems in the Valley? Reveal your family secrets in the comment section.