Photograph by Chris Von Holle
In the last three years, Omar Garcia, owner of Tortilleria Garcia, has focused on spreading his love of the Mexican food he grew up on across the city. In addition to its original Springdale location, the restaurant now has shops in College Hill and Mason, a testament to the demand for Garcia’s handmade corn tortillas. He uses the same recipe his grandmother and mother taught him in Michoacan, Mexico, where his family ran a corn farm. And you can taste the freshness of this labor of love in every bite. Combine the tortillas with the rich protein in the carnitas and carne asada, and it’s a one-two punch of flavor. Mix and match with other options (shrimp, chicken, al pastor, etc.) for a combo platter or make it a burrito or a bowl. The choices are practically endless. Don’t forget to pile on the toppings—cheese, tomatoes, onions, refried beans, pico de gallo, the list goes on and on. With so many main course options, you might be tempted to skip the sides but that would be a real shame at this place. The corn chips with thick, creamy queso, in particular, are tasty enough to be a meal unto themselves. In fact, the queso is so good, you can buy it by the quart. Whatever you order, do yourself a favor and pair it with the deliciously refreshing hibiscus iced tea drink Jamaica (pronounced ha-MY-cah). We’re sure you’ll want that by the quart, too.
Photograph by Chris Von Holle
Tortilleria Garcia, 11774 Springfield Pike, Springdale, (513) 671- 8678; 5917 Hamilton Ave., College Hill, (513) 541-0568; 4200 Aero Dr., Mason, (513) 486-3016
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