At street-style taquerias, it all begins with the tortilla. Crafting tortillas from scratch is an especially arduous process — just ask chef Steve Santana, who spends 13 hours grounding and cooking responsibly sourced blue masa corn from Michoacán, Mexico, to achieve the perfect platform for slow-braised meats at his popular Miami Beach taqueria, Taquiza. It’s this combination of simple ingredients and precise preparation that has his tacos consistently ranked among the best in the city.