This is hard for me to admit.

And I was totally blown away this weekend by Home Kitchen Cafe in Rockland. I ordered their Lobster Taco special and couldn’t believe my eyes when it was put down in front of me. Succulent claw meat was mixed with thinly sliced purple cabbage (very authentic), chopped onions, tomatoes and cilantro, slices of perfectly ripe avocado, and a splash of crema fresca –  all bundled in a homemade tortilla! No tasteless, over-cooked, wafer-thin, brittle taco shell out of the box here. No sir, what I had in front of me was a soft corn tortilla, about 1/8-inch thick that had been made out of masa harina. Chef James Hatch found the fine, Mexican corn meal at Good Tern Co-op, mixed it with just the right amount of water, and flattened the ball of masa with a tortilla press to the right thickness. Soft, flexible, and with flavor I could actually taste, this was heaven.