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Houston Chronicle

Ryan Pera, chef of Coltivare, Revival Market and Eight Row Flint shows the process of taking the corn, soaking it, grinding it and then forming it into tortillas that are cooked on a comal or flat top griddle. Sunday, Sept. 18, 2016, in Houston. ( Steve Gonzales / Houston Chronicle ) (Photo by Steve Gonzales/Houston Chronicle via Getty Images)
Ryan Pera, chef of Coltivare, Revival Market and Eight Row Flint shows the process of taking the corn, soaking it, grinding it and then forming it into tortillas that are cooked on a comal or flat top griddle. Sunday, Sept. 18, 2016, in Houston. ( Steve Gonzales / Houston Chronicle ) (Photo by Steve Gonzales/Houston Chronicle via Getty Images)
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Credit:
Houston Chronicle/Hearst Newspapers / Contributor
Editorial #:
1534047866
Collection:
Hearst Newspapers
Date created:
September 18, 2016
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License type:
Rights-managed
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Source:
Hearst Newspapers
Object name:
FlavTortilla
Max file size:
5472 x 3648 px (18.24 x 12.16 in) - 300 dpi - 7 MB