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Q&A with Sueños' Sue Torres

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Throughout the New York City Food & Wine Festival this weekend, Eater welcomes bloggers, journalists and food world stars to our lounge at the Standard Hotel. As the peeps pass through, we're going to chat them up and spit out the dialogue here in this business, From the Eater Lounge. Right now: Sueños chef Sue Torres.

2009_10_suet.jpgTell us about the new menu you’ve unveiled at Sueños. ST: I’m calling it the Molino Menu, because we have a new Molino, and it’s grinding the corn much faster. All of the dishes on the menu have that masa from the corn. My favorite is the corn tamale.

Can you explain how this way of making tortillas is different? ST: It really is the difference between night and day. The corn flour is a different flavor, a different texture. Nixtamal, it goes into all of the tortillas—it makes the masa. It’s authentic and its true to what they are doing in Mexico.

Where do you get the corn from? ST: I get the corn from Mexico. The same vendor who has been bringing me my chilies for years.

Are you doing a set menu or is it a la carte? ST: There’s a 48 dollar four course, and then many of the items are available a la carte.

And you have the tortilla maker out in the open, sort of on display, in the middle of the restaurant. ST: She makes all the dough, panuchos, gorditas. It takes up valuable dining space, but it’s important to have her up there on display. It’s authentic.
All NYCWFF 2009 Coverage [~E~]


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