Corn is the root of Southern Mexican cuisine, and it is the basis of many of the dishes we serve here at Espita, so we take it seriously. We are the only place in the D.C. area that nixtamalizes all of our corn in-house for our tortillas, chips, sopes, and tlayudas.
You’ll notice a few things about our tortillas here at Espita. First, they actually taste and smell like corn because they are freshly made using a high quality heirloom corn from southern Mexico in a process that really brings out the flavor and increases the nutritional content and alkalinity. Second, they have a beautiful structure that holds up to heartier fillings and doesn’t require a second tortilla. Third, unlike store bought corn tortillas, they are very soft and pliable.
Why are our tortillas so freaking awesome? It’s all in the process.
We start with beautiful heirloom corn and cook it for a bit with water and cal (slaked lime), then soak it overnight. In the morning, our team of tortilleras come in before dawn to grind the corn in our Molino to make masa for the day, then press and cook the tortillas on the plancha. For chips, we take our fresh tortillas, cut and fry them to make them as tasty as possible for our salsas and guacamole.
We periodically change our corn to keep things interesting. Take a peek at our menu next time you are in to see what we are currently grinding.