""Whenever people would talk about Mexican food, they would rarely talk about the tortilla - it was what was on the tortilla. The tortilla was always an afterthought. Let's make that the forefront.""
""We are offering something that isn't the most common type of Mexican food, focusing on the quality and variety of the masa we use in our dishes.""
Emmanuel Galvan opened Cafe Bolita in Berkeley, emphasizing artisan corn masa made from heirloom corn varietals. The restaurant, which evolved from a pop-up, uses traditional nixtamalization methods to create masa for various Mexican dishes. Galvan aims to highlight the tortilla, often overlooked in Mexican cuisine, by making it the centerpiece of his menu. Customers enjoy unique offerings like blue tostadas, pork enchiladas, and vegan tamales, showcasing the versatility and flavor of his artisan masa.
Read at SFGATE
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