The scent of toasted corn drifts from Tortillería Altavista throughout the morning. Inside, a heavy, motorized mill grinds nixtamalized corn into smooth dough while a long, stainless steel conveyor belt pulls sheets of masa through a gas-fired oven. It serves the neighborhood as a daily supply point, where residents arrive with kitchen towels or plastic bags to carry away kilos of warm, soft tortillas. This machine has run here since the nineteen eighties, keeping the kitchen tables of Emiliano Zapata stocked.
Tortillería Altavista
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