Rosa, making the tortillas. If you're nice, maybe she'll give you one while you wait in line.

Stack of fresh corn tortillas, still warm from the griddle

We think that if Jan Brady worked at Pica's today, she would of course be exclaiming "Masa, Masa, Masa!" because that's what we're thinking about A LOT.

Everyday at both of our locations, we make corn tortillas fresh. We have four women who come in through out the week and do the work you just don't really see in Mexican restaurants in the United States - they mix the corn flour (masa), with some water and salt, roll up some balls of dough, press them, and cook them.

At each location we do between 200-400 tortillas a day depending on the time of year.

That's a lot of masa and we think Jan would be proud...