The story goes that when Masienda's Oaxacan corn reaches the taco griddle at an upscale Mexican restaurant, the aroma makes the Mexican staff tear up with child

The story goes that when Masienda's Oaxacan corn reaches the taco griddle at an upscale Mexican restaurant, the aroma makes the Mexican staff tear up with childhood memories. The upscale restaurant was making tortillas before. One variable changed: the corn source. I cook from all over the world. When can I beat a Michelin restaurant? It's like chess; you've got to go with what pieces are in positions you can exploit. Tortillas freshly griddled from masa freshly ground from nixtamal made from Masienda corn is like having a queen in the center of the board. I'm focused on Mexican for this reason, and this reason alone. You must be doing it wrong?