Tastes Like Home: C-Ville Weekly

Starch has been a vehicle of dining pleasure since food first bled into art. Shaved bits of mutton with dilly tzatziki arrive in a stone-flamed pita, and baguettes serve as the crusty pusher to noodles up and down the boot. But one savory handheld is left unrivaled: mashed corn flour rolled and pressed to hold dripping bits of asada, crunchy kernels of elote, and a whole lot of hot sauce—the corn tortilla. 

Just as the tortilla’s heritage spans recipes from Colombia to Southern California, new restaurant Mejicali on West Main Street features broadly inspired collaborations between restaurateurs Johnny Ornelas and River Hawkins.

Read the rest here at C-Ville Weekly.