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Mateo Herrera makes each tortilla with methodical care. The west El Paso restaurant where he works is closed on Mondays, so he has the kitchen to himself and his metal tray of bolitas—balls of masa awaiting their turns on the manual tortilla press. The corn tortillas gently puff up on the comal, where Herrera flips and pats them with his deft fingertips. Once cooked, they go into a terra-cotta container to stay warm. He finds this kind of work relaxing—serenity in the repetition.  The longtime restaurant chef is making tortillas for La Puerta del Sol, a project he launched in fall 2022 to bring ancestral foods of the Chihuahuan Desert into people’s homes. La Puerta del Sol offers online subscriptions for tortillas and sometimes other foods, such as tamales…

The post This El Pasoan Is Making Sure Nixtamalized Tortillas Aren’t an Occasional Luxury appeared first on Texas Monthly.

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