Bed-Stuy’s For All Things Good is on top of their tortilla game. At the start of the pandemic—while many attempted to master the art of sourdough in their kitchens—co-owner Matt Diaz turned his into a makeshift molino in an effort to find the perfect consistency for his masa. Months later, his new dining destination on the corner Franklin Ave has refined the process. They place their masa on a comal—a black cast-iron griddle used to cook tortilla—and cook each one until the tortilla perfectly puffs. The café imports its corn from Oaxaca, Mexico, which is then nixtamalized and ground with water to form fresh masa in-house.
Alongside that carefully made tortilla, you’ll find dishes like mushroom tlayuditas, hibiscus and chipotle salsa tetelas and squash blossom quesadillas. The (vegetarian-forward) dishes highlight produce you’d find on a native Mexican farm such as squash, beans and avocado, with the addition of mushrooms and cheese. They've also made the noticeable choice to go taco-less on their daytime menu. “When there’s nothing super familiar to someone on the menu, like tacos, it makes people look at the whole menu and not just one thing they know they already like,” explains Diaz and co-owner Carlos Macias. “We wanted to focus on other representations of masa, and a version of Mexican cuisine.”
Since opening, the café has extended their hours and now offer tacos at night. Patrons can also purchase homemade tortillas in packs to bring home. While we all can't travel to Oaxaca, this excellent new tortilleria may be the closest we can get for now.
