"Chefs Zack Wangeman and Jesus Perea of Sobre Masa in Williamsburg, Brooklyn, strive to educate the public about Indigenous cuisine through the culture of corn. They source corn from Mexico, nixtamalize it in-house, and offer traditional dishes such as tortillas, quesadillas, tacos, memeles, tetelas, and tlayudas. They emphasize the importance of authentic ingredients and processes, despite the challenges of sourcing them in New York City." - Marisel Salazar
