Mexico’s native corn varieties are being genetically modified into one boring race of sweet yellow corn - the same one many of us buy at Foodtown when summer hits. But For All Things Good, a very lovable new Mexican cafe in Bed-Stuy, uses only heirloom corn that they nixtamalize themselves to make masa. These are the best tortillas I’ve had in NYC, and you can enjoy the masa in breakfast and lunch bites like the tetela trio and squash blossom quesadilla - or our favorite, the mezcal mushroom tlayudita. Start your morning with this crispy tortilla layered with beans, cheese, and a fistful of hen of the woods mushrooms, and you’re set up for success. For All Things Good is also open at night, when they crank out tacos, quesadillas, and volcanes, which you can take to-go or eat on the sidewalk outside of the subterranean corner spot.
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