Taco Santo is one of a small number of places in New York City preparing masa — or corn flour dough, to Mexicans — from scratch, and one of an even smaller number making that masa from dried corn rather than an instant mix.
Taco Santo is one of a small number of places in New York City preparing masa — or corn flour dough, to Mexicans — from scratch, and one of an even smaller number making that masa from dried corn rather than an instant mix.
