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The Itanoni Tortilleria ("Gourmet Tortillas") in Oaxaca, Mexico sells handmade tortillas from native corn that it contracts local growers to produce. In the back room, workers wash dried corn after cooking it. It is then ground into a moist flour that is pressed into tortillas and cooked on clay oven tops, called "comals".

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MEX_090_xs.jpg
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©Peter Menzel, www.menzelphoto.com
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The Itanoni Tortilleria ("Gourmet Tortillas") in Oaxaca, Mexico sells handmade tortillas from native corn that it contracts local growers to produce. In the back room, workers wash dried corn after cooking it. It is then ground into a moist flour that is pressed into tortillas and cooked on clay oven tops, called "comals".