Making our tortillas is an absolute grind. You’re welcome!

Masa (Spanish for dough) has a shelf life like anything else. If it sits too long it becomes sour. Like with coffee and olive oil, people get used to off flavors, rancid European oil verses fresh California oil, stale ground coffee (remember when all coffee was sold pre-ground?). It’s the same with corn. Next time you’re in a restaurant with a person pressing tortillas in the dining room ask them where they get their masa and when it was ground. If they can’t answer that, you might want to reconsider your order.


Trey Foshee

Galaxy Taco Owner and Executive Chef/Partner George's at the Cove