20 Best Restaurants in Williamsburg
Zach Wangeman makes 11 different types of single-varietal heirloom corn tortillas at Sobre Masa, his six-month-old all-day Oaxacan cafe that pays tribute to masa. Here, dishes highlight that earthy rainbow of heirloom corn that Wangeman sources from tiny milpas (farms) and fires on a traditional comal (Mexican flat grill top) from shrimp or avocado tlacoyos during the day to local fluke ceviche with chile manzano, red onion, and cilantro at night. Expect rustic dishes, ample heat, and undoubtedly some of the most authentic tortillas in all of NYC. FYI: In addition to selling tortillas to-go, Wangeman also vends Oaxacan coffee that he roasts in-house.