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Houston Chronicle

Ryan Pera, chef of Coltivare, Revival Market and Eight Row Flint poses Monday, Sept. 19, 2016, in Houston. Pera 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. Monday, Sept. 19, 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 poses Monday, Sept. 19, 2016, in Houston. Pera 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. Monday, Sept. 19, 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 #:
1534047953
Collection:
Hearst Newspapers
Date created:
September 19, 2016
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License type:
Rights-managed
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Source:
Hearst Newspapers
Object name:
FlavTortilla
Max file size:
4896 x 3264 px (16.32 x 10.88 in) - 300 dpi - 6 MB