Preparing Tortillas in Oaxaca
by Leonard Buck
Sunlight strikes the rough, lime-washed stucco of a market stall in Oaxaca, casting sharp, geometric shadows across a wooden counter stained by years of use. A vendor’s hands, dusted with maize flour, press a tortilla onto a hot comal, the steam rising in a thin, translucent ribbon that catches the bright winter noon light. Nearby, a chipped enamel bowl holds vibrant red chilies, their glossy skins against the matte, porous texture of the clay pot beside it. A few scattered corn husks lie on the counter, caught in the heat haze.
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