Corima Builds a New Park Slope Restaurant Around Their Amazing Tortillas

""It started with the hype of a tortilla," Fidel Caballero explains."

""I think that the flour tortilla deserves the same respect as baguettes and sourdough loaves," Caballero says."

""We want to be a neighborhood spot," Caballero tells Eater of his wishes for Vato."

""I want them to feel like our homies.""

Vato opens at 226 Seventh Avenue in Park Slope as a daytime tortilleria and bakery and a nighttime neighborhood restaurant. Chef Fidel Caballero, who grew up in El Paso and runs Michelin-starred Corima, developed a sourdough flour tortilla made with butter that anchors the menu. Daytime service will be counter-service with coffee, grab-and-go tortillas, and breakfast items; evenings offer a 30-seat dining room with Basque and Northern Mexican-leaning dishes. The space seats about 30, has a five-seat bar, an open kitchen, and a back patio for 25. Walls feature street photography of Ciudad Juárez and El Paso.

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