When it comes to making tortillas there's only one way to do it - and that's completely from scratch using indigenous Mexican techniques to make stone-ground Nixtamal tortillas, according to Mexico City native Chef Gonzalo Colin.
Chef Colin who is now at the helm of Cantina Rooftop in Hell's Kitchen, New York, (the latest dining/social experience from Pedro Zamora) is igniting his fiery passion for his Mexican roots and artisanal approach to not only tortilla-making, but traditional Mexican cuisine with a modern twist.
