Artisanal tortillas

Every week he makes flour tortillas with different fats. Got the Iberico lard and lamb tallow ones last week. Excellent texture and flavor. The difference in flavor between the two was surprisingly subtle so in the future I won’t worry too much about which I get.

For the record, you want the pan at around 400°. I don’t think I’ll order Xulo’s burrito-size ones again. They’re so big I had to use a paella pan, and the heat distribution’s not as even as I’d like.

Check the site around 11 am on Wednesdays if you want to be sure to get some.