FOR SCALING A NATION’S FLAVOR
pers at Whole Foods may have noticed a new line of handrolled frozen burritos that featured genuine Mexican flavors: fire-roasted chicken, Oaxaca cheese, is Spanish for “minibus”). Four years later, he opened a Tacombi restaurant in New York City that evoked the van’s casual open-air vibe and served the same style of handmade tortillas and thick, salty totopos—both made the traditional way, from corn nixtamalized in slaked lime before being ground on volcanic stone.
