The Tilford Restaurant Group -- Milagro Modern Mexican, Mission Taco Joint, Barrister's, Tortillaria Mexican Kitchen -- is known for making its own masa, which is used to make tortillas and tamales. They're the only restaurants in St. Louis currently making masa from scratch, an idea owner Jason Tilford told us results in a true "farm-to-table" tortilla.
Naturally, we were dying to see the process in action -- how kernels of raw corn become uniform tortillas that look like they were bought at the store. Tilford and Richard Schweiss happily obliged. Check out our video digest of the process.
Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.
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