Tortilleria Nixtamal

If you’re going to travel for food, do it for a taco joint that’s probably the best in New York City. Tortilleria Nixtamal in Corona, Queens, is a corn-only Latin establishment that not only serves amazing Mexican food, but also proudly turns fresh corn seed into nixtamal by way of limewater.

Maize that undergoes the process of nixtamalization, is more easily ground to make tortillas, but is also higher in nutritional value. An adorably, bright-green tortilla machine imported from San Luis Potosi, Mexico facilitates this, producing almost 100 pounds of masa a day. Brushing the studious factoid on nixtamalization aside, Tortilleria Nixtamal is a must-try for anyone who has a penchant for tamales, tacos, and all the fresh and delicious Mexican fix-ins in between.

The seafood tacos are a personal favorite. Lump, juicy, garlic-shrimp mingles with chunks of mango and a chipotle sauce that is more reminiscent of a smokey aioli. The fish tacos fare superbly too. Flaky white fish that hardly seems fried, is cocooned with fresh pico de gallo.

Tortilleria Nixtamal
104-05 47th Ave
Corona, NY 11368


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