The Handmade Flour Tortillas Taking Over Brooklyn | Secret’s Out | Nyt Cooking

In 2019, Jorge Aguilar and his partner, Amanda Rosa, had moved to New York from Las Vegas to help open a new restaurant. But when the coronavirus pandemic hit, their plans were dashed. Aguilar, like many other homesick chefs and home cooks, was looking to pass the time during lockdown, so he decided to try making the Sonoran-style flour tortillas he grew up eating. In 2021, this spark of inspiration snowballed into Border Town, a roving tortilleria pop-up dishing tacos de guisado and breakfast burritos that sell out every time, sometimes within the hour.

“This business is built around his recipe,” Rosa said. “It’s built around the tortilla.” Over the past few years, Border Town’s stretchy, fluffy tortillas have gained a cult following in Brooklyn. “Everything that I do is memory and taste,” Aguilar said.

See how Aguilar and Rosa — with help from Ben Turley, their co-owner — went from weekend pop-ups on Brooklyn sidewalks to their very own brick-and-mortar space.

And if you want to make your own Sonoran-style flour tortillas at home, we’ve got you covered: https://nyti.ms/42CfEHP

------------------------------------------

Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904

VISIT NYT COOKING: https://cooking.nytimes.com/

SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.

YOUTUBE: https://bit.ly/2MrEFxh

INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
PINTEREST: http://bit.ly/2W44xng

About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).