Let’s start with the restaurant’s name, Tortilleria Nixtamal. ”Nixtamalization” (“nixtamal” in Mexican Spanish), according to Wikipedia, “refers to a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.” Doing this increases the nutritional value and flavor, so I guess you can feel good about eating tortillas and hominy, which are produced by using this method.
That’s good news because there was lots of hominy in Tortilleria Nixtamal’s pozole ($6 bowl, or get a smaller portion as part of their “Recovery Special” combo for $7). The whole bowl felt healthy. An almost too-light, non-oily pork broth would be further seasoned after picking from your own personal garnish bar of raw onions, radishes, lettuce, oregano, fresh lime and a tostada. But a few sprinkles, crumbles and squeezes later, I still craved something bolder.
The hominy provided a nice, chewy texture, and I always love me some pork (pernil), but, overall, it just wasn’t that special. If I still lived in NYC, I certainly wouldn’t go out of my way to get some again. That would only happen if I lived within a couple blocks and needed to do some recovering.
104-05 47th Avenue (btwn 104th and 108th Sts)
Corona, NY 11368