How Victor Villa Built a Taco Empire in L.A.

Victor Villa estimates that across both locations of Villa’s Tacos—his wildly popular and rapidly expanding street-taco empire—the kitchen goes through about 100 pounds of masa a day. Every tortilla for every taco his team serves is first a small ball of blue corn masa that’s flattened, pressed, and griddled to order. Extrapolated out, that’s more than 5,500 pounds of masa a month and a whopping 66,000 pounds per year. ...