November/December, 2020
M e n at W o r k - R e d e f i n i n g W o r k a n d S pa c e
is made from scratch, hand grinded heirloom corn, regionally sourced from farmers in Oaxaca and the state of Mexico—native seeds, non gmo, no pesticide,” according to Alejandro. “The process in which the corn is treated is called Nixtamalization, which goes back to pre-colonial times,“ said Daniel. “The saying goes, ‘Sin maiz no hay pais,’” which in English means without corn there is no country. Don’t let this ancient process fool you, the menu is very contemporary with dishes rooted in tradition. Try the Teofilo Borundo taco, named after Alejandro’s uncle, former governor of Chihuahua. It is a cheesy, shrimp a la Diablo taco in a crispy corn tortilla. Also, vegan never tasted so good with the avocado tostada with pumpkin seed matcha, picked red onion and sprinkled with kale dust. It sounds crazy but sources close to this story insist it is to die for. Go by for a visit to see these young entrepreneurs with vision in action. Call for takeout at 915-303-8038 or order online at toasttab.com.
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