A crust so true to the classic that you won’t be able to tell the difference.
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.
Artisans, Department, Gluten-free, Homegrown, Indigenous Industry, Magazine, No Passport Needed, Products We Love, Spring 2009: Issue No. 13
Brooklyn’s masa mecca.