In Oaxaca the people live on and love soft, flavorful corn tortillas, mostly made from ancestral corn varieties that are grown here in southern Mexico. There is little reason to make them at home (or in my case, where I’m staying here) since there are a thousand tortilla maestras, including these two women who run a taqueria about one minute from my front door. The green thing is a large press used to flatten the tortillas.
