The food of Christmas always signals home, even when that home is two cities.
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.
This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.
Like skinny jeans and TOMS shoes, horchata is hot. The ageold pearl-hued beverage-rice, roots or nuts soaked in water or milk, then sweetened, spiced…