Sor Ynez: A Taste of Mexico in Fishtown

You may already know Sor Ynez as Chef Alex Tellez’s love letter to Mexico. In his ongoing commitment to honoring tradition, he recently decided to start making masa—the raw material for tortillas, tlacoyos, tamales, and more—in-house.

“We were tired of the classic brand, and we were excited to support heirloom corn farmers in Mexico,” says Chef Tellez.

Exceptional corn is essential for flavorful masa. Tellez buys his through Masienda, a company that sells heirloom corn grown by small farmers in Oaxaca and Michoacan. The house-made masa gives everything it touches a complex, nuanced flavor.

“Before, we were adding cilantro purée and cactus purée to the masa to add flavor and improve texture,” he says. “Now, our housemade masa just tastes right.”

Another huge benefit of making masa daily is the sheer freshness. It also gives Chef Tellez unprecedented control. “I can make tortillas bigger or smaller, thicker or thinner. It lets us be more creative,” he says. This spring, look for a special dessert tamale made with fresh masa plus strawberries, rhubarb, and chocolate.

Sor Ynez
1800 N. American St., Unit G
215.309.2582
SorYnez.com