Tortilleria Nixtamal

It all began with a heartfelt, stomach-led desire, and a simple (yet brilliant) idea.Fernando Ruiz, who grew up eating tacos in the local open markets of Puerto Veracruz, Mexico, and enjoying top-of-the-line authentic foods and high-quality service in New York City, wanted to change the predominate word on the street (or internet blogs) that say 'there is no good Mexican food to be found in NYC.' "What? How is that possible?" Ruiz asked of his beloved city--the city that has the best of everything and has since seen, over the past ten years, an exponential growth in Mexican cuisine.After a heavy brainstorm with his cousin in Mexico, Ruiz deduced that the lack of good Mexican food boiled down to one simple thing ... TORTILLAS.Being a natural entrepreneur, Ruiz determined that it was time that NYC had an authentic tortilleria. And not just any tortilleria, but one that made real corn tortillas-not the tasteless and brittle harina (or processed corn flour) tortillas that are found in the markets and used by many restaurants. As he explains, "it's like the difference between making instant mashed potatoes (just add water to a cup of dry flakes) and making mashed potatoes from real potatoes. The comparison in taste and quality-well, there really is no comparison". So, Ruiz proposed the idea to his girlfriend, Shauna, who excitedly agreed.