The tortilla is one of the few American foods that you can actually find everywhere: from truck stops to taco stands to Michelin-starred restaurants. But what makes a tortilla perfect? Danny Bowien of Mission Cantina, our favorite new LES restaurant, has the answers. Hint: they involve machinery from Mexico, corn from South Carolina, and an overnight bath of calcium hydroxide (that's the stuff the Aztecs used for those OG pre-Columbian tortillas). But mostly, the perfect tortilla takes an amazing and unusual obsession with quality.

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