Sobre Masa is a Brooklyn tortilleria and restaurant founded by chefs Zach Wangeman and Diana Montano. After years of cooking in New York, they set out to make tortillas that reflected the depth and character of heirloom Mexican corn.

They source heirloom corn through Tamoa, which works directly with small farmers in Mexico to preserve heritage varieties using traditional practices. The corn is nixtamalized and ground in-house, and tortillas and fresh masa are produced fresh each day in Brooklyn. Their work is thoughtful and grounded in strong sourcing, traditional technique, and respect for the ingredient at the center of it all: corn.

They are also our neighbors and one of our favorite restaurants!