Chances are you’ve had supermarket corn tortillas, the thick, bland, chalky discs that Rick Ortega calls “hot dog tortillas.”
Ortega, along with business partner Omar Ahmed, runs Kernel of Truth, a Los Angeles company that makes tortillas almost unrecognizable in taste from those mass-retail bulk versions.
The two are pushing back against a tortilla-making process that became industrialized in the 20th century, particularly through the domination of Maseca, a producer of dehydrated tortilla flour.
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