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Cliff Newland as he flours every ball of dough and places each on the line.
IT IS NO secret that most Americans prefer flour tortillas over corn. But anyone who has traveled to Mexico has likely tasted corn tortillas as they were intended, and can attest to the major difference in these traditionally made tortillas versus the packaged taco-shell versions widely available in the States.
After a trip to Mexico, Mitla Tortilla Company owners Grace and Cliff Newland immediately fell in love with the authentic corn counterpart. As the story goes, it was the very first corn tortilla that Grace ever ate and liked.