Tacos made from masa ground daily from heirloom corn varieties including blue maize and landrace white corn, then pressed and cooked immediately.
Where to eat it: 1 restaurant across 1 city.
The practice of grinding whole corn (nixtamalized) for fresh masa largely disappeared from El Paso's restaurant scene in the mid-20th century as commercial masa harina became dominant. ELEMI's chef Emiliano Marentes revived the practice in the 2010s using heirloom corn varieties sourced from Mexican cooperatives, earning a James Beard Award semifinalist nomination in 2022.
ELEMI on Eastlake Boulevard is El Paso's most significant restaurant in terms of national recognition, yet most visitors skip it because it sits 20.
Order: Chef's daily selection of heirloom corn masa dishes
Why locals love it: Located 20 minutes east of downtown in a commercial strip; most visitors never make the drive from the city centre
Tip: Worth every minute of the drive. Take a rideshare from downtown; parking is easy but the return trip is easier via app.
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