Yesterday I made a journey I’d been putting off for a while.
Actually, it wasn’t even a journey I knew I could make. See, for my cookbook, I needed to track down fresh corn masa. I wasn’t sure where in New York I could get that until I read this excellent post on the Cooking Issues blog which details Dave Arnold’s attempt to make fresh corn tortillas in the French Culinary Institute kitchen. Dave ultimately finds fresh corn masa at a place called Tortilleria Nixtamal in Queens.
A few weeks ago, when the new design arrived to my site, I received a comment from a reader named Eric who couldn’t believe, when perusing my new Restaurant Reviews section that I hadn’t yet been to Queens. Eager to remedy this, I wrote him an e-mail and asked him where I should go. He quickly responded and said: “I have been to a number of Astoria Greek places (S’Agapo and Taverna Kyclades) that are really solid.”
So when Rachel Wharton of The Daily News contacted me to do a story about the book (the story is live today–read it here!) I immediately suggested we meet at S’agapo for lunch and Rachel kindly agreed.