The cooks in the kitchen of Otto's Tacos spend much of their day making dough from nixtamal corn, then pressing it into hundreds of golden tortillas they finish on a flat-top grill before serving hot and soft, with a touch of crispiness on the outside.
It's a labor of love that is finally paying off. Otto's, which has a location in both the East Village and the West Village, is planning to open a third in Hell's Kitchen.
"Tortillas were part of my culture and upbringing," said founder Otto Cedeno. His father is from Ecuador and mother is from Nicaragua, but he grew up near Los Angeles. "I've been a fan for many years."
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