This week, I reviewed Con Amor, a new modern Mexican restaurant in Seminole Heights. The spot initially grabbed my attention when I heard they were making their own masa to make tortillas — not a lot of local restaurants here do that.
The process, using a grinder, or, mollino, involves a labor-intensive, ancient method of soaking corn kernels in an alkaline solution (also called nixtamalization), which helps break down the tough hulls while also bumping up the nutritional value. That forms the base of what can later become masa, or dough, used to make everything from tortillas to tamales, pupusas and gorditas.
Before opening Con Amor, owners Taylor Dillon and Kayla Chang began making masa from the confines of their apartment and selling to local restaurants across the bay. But they quickly realized that owning a place of their own was the real dream.
In February, on the bottom floor of the Avenue Lofts, they finally opened their restaurant — a colorful modern Mexican eatery where freshly-made masa takes center stage.
During a couple of visits to the restaurant, I found some surprises and a few dishes that needed more work. But I was thrilled, over and over again, with the warm, earthy tortillas — especially when served with the kitchen's excellent chicken mole.
My other favorite part? The restaurant's agave-focused bar program — it really is quite good.
Read the full review here.
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