Press

Leonila Cazares and her husband Carlos Vazquez can often be found underground in an Astoria basement. Over a two-day period, they boil down dried kernels of corn, before straining it and grinding it, all to make the cornerstone of Mexican cuisine: tortillas. But this isn’t the inner workings of a tortillería. This is just the day-to-day operation of the Mexican restaurant Mayahuel.

A crisp refreshing standout from Mayahuel in the Astoria area of New York City, the Mayahuel salad is made with lettuce, avocado, tomatoes, onions, cucumber, queso fresco, and freshly grilled corn, then the ingredients are tossed in a bright house-made dressing of Dijon mustard, honey, lemon juice, and emulsified oil.