Sobre Masa brings Tortilleria, Taqueria and Mexican cocktails to Bushwick: Bushwick Daily

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On October 19, the owners of Sobre Masa Café and Bar in Williamsburg opened Sobre Masa Tortilleria, a tortilla factory at 52 Harrison Place. In addition to a factory for the production of fresh tortillas, Sobre Masa Tortilleria has a small taqueria with a limited menu of tacos and drinks.

The new torilleria looks like a warmer version of that specific type of restaurant that’s been all the rage for quite some time – natural wood finishes, industrial lighting, a cavernous space and the feeling that it’s very, very clean – but with pink terracotta walls, hanging kites and 200,000 pounds of corn sitting in sacks.

The entrance to Sobre Masa and the window to the tortilla presses.

“I think we’re the only tortilleria to focus strictly on working with ancestral corn,” said owner Zack Wangerman, who grew up in Oaxaca. “I think what we do is still very unique in New York. We always bring different types of corn from all over Mexico. We put the variety of corn on our tortilla wrappers because we want to showcase the diversity of ancestral corn. “

The simple menu offers a few types of tortillas and three types of toppings (al pastor, steak, and cauliflower) that you can get in a taco or in various tortilla concoctions with processed Oaxacan cheese.

In front of the restaurant entrance is the tortilla-making operation, where they squeeze tortillas to serve in the restaurant, buy them in paper wrappers, and supply them to a few other restaurants. Sobre Masa imports over 12 types of ancient corn from Mexico.

Cauliflower and costras al pastor.

“We want to have a space that actively tries to support a strong community in Mexico,” Wangerman said. “From the corn we use, to the foundations fighting against GMO corn, to the representation of the simple yet deceptively complex ingredients and mix that revolve around taco al pastor. “

After graduating from high school, Wangerman moved to the United States, studied at the Culinary Institute of America, and worked in some of the world’s most prestigious restaurants. He first started his tortilla business in a series of pop-ups. Then he and his wife Diane opened the Sobre Masa in Williamsburg before opening this new location in Bushwick.

“The Williamsburg cafe menu focuses on nightlife, with weekend DJs and a simple menu revolving around tapas,” Wangerman said. “Bushwick’s tortilleria menu centers around tacos and a strong cocktail program focused on Mexican spirits.”

The cocktail menu, created by Gaston Graffigna, features four impressive drinks with ingredients you might have on Google. In the Clouds includes Tejuino (a drink made from fermented corn), Paranubes rum, Nixta (a corn liqueur) and lime, with others centered around mezcal and charanda (a spirits of the sugar route).

Eventually, the restaurant will also include a café, pastry shop and retail store.

“We are thrilled to have a team where we all work together to share the love for heirloom corn and tortillas around New York City,” Wangerman said.

Sobre Masa is located at 52 Harrison Place, a 30-second walk from the Morgan L.


Images: Melisa Hom

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