ニューヨーク・タイムズのインスタグラム(nytimes) - 4月6日 08時54分

@claro.bk is not where you go for Oaxacan recipes that have been passed down from generation to generation. But its chef, @tjsteele — who has the word TACO tattooed on the fingers of his right hand and MASA on those of his left — has a tendency to go all in. His #masa is stone-ground and nixtamalized on site from strains of blue and yellow corn native to Oaxaca. Pressed and griddled — in good weather, this is done outside on a domed comal set over a fire — the masa becomes the small warm tortillas that are folded into shrimp tacos with an unusually complex chipotle sauce. And here, crisp masa becomes the base of a yellowfin-tuna tostada, with orange sections, pork skins and fresh avocado. @gab photographed this dish while on assignment for @nytfood. Visit the link in our profile to read @pete_wells’s review.

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