Then it’s rinsed, milled, aerated, and finally passed through a machine that cuts the resulting masa dough into perfect tortillas and griddles them. By 8 a.m. or so, the workers will have made ...
On weekday mornings between 8 a.m. and 11:30 a.m., entrepreneur Francisco Rivera dedicates himself to making tortillas. The process begins by mixing corn flour with water. Once the mass becomes soft ...