Masa milled every morning · San Diego
Tacos
on masa,
milled at
dawn
See the mill
- 6 AMmasa milled daily
- 3heirloom corns
- 42agave spirits
- Windowtakeout from 11:30
Masa
Stone-milled corn,
pressed to order
Dried heirloom corn soaks overnight in lime water, then runs through the stone mill at six. Every tortilla is pressed and laid on the comal when the order comes in.
From the comal
- Blue cornNutty and dark — under the carnitas.
- Yellow cornSweeter, for al pastor and fish.
- To goWrapped in cloth, still warm.
One mill, two comales. About 1,400 tortillas leave the kitchen on a full Saturday.
Read the menu
The kitchen
The comal,
the bar,
the plate
Three stops between the mill and your table.
01 / 03
The comal01 / 03
The comalA steel comal the width of a table. Blue corn tetelas are folded and turned on it by hand.
The bar02 / 03
The barFourteen stools and 42 agave spirits, poured neat with lime and chile salt.
The plate03 / 03
The plateTwo tacos on a painted clay plate, queso fresco on top, salsas beside it.
At a glance
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Visit
San Diego,
California
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News
The menu turns with the corn harvest. Tortillas by the dozen and masa by the pound are sold at the takeout window.
Email the kitchen ↗What goes into the masa
- heirloom corn
- cal
- water
- salt
- stone mill
- comal
Four ingredients and two tools. Nothing else goes into a tortilla here.