I liked this multicultural story by Fernanda Santos in the NY Times. It demonstrates that people from different cultures can adapt to one another’s foods and customs very nicely in the U.S. melting pot.
It is all happening at the Ranch Market in Phoenix.
“Tortillas are a Mexican staple of transnational appeal here, bridging divisions carved by Arizona’s tough stance on immigration and reaching far beyond Latin American borders.
“The factory, at the Ranch Market store on North 16th Street, employs a pair of Iraqi refugees to whom flour tortillas have become a replacement for the flat bread known as khubz. There are also Cubans, Salvadorans, Guatemalans and, of course, Mexicans manning the machines like the rounder, which turns the masa into balls that are then pressed and cooked in 500-degree ovens at a rate of eight dozen disks a minute.
“Refugees from Somalia buy Ranch Market tortillas as a substitute for a pancake-like bread called canjeelo. Koreans have taken to using them to wrap pieces of spicy barbecued pork, like a taco. Foodies like them because they are the closest thing to an authentic tortilla that they can find at a supermarket here.”
Read more here.
Photograph: Joshua Lott for The New York Times
The Ranch Market on North 16th Street in Phoenix churns out eight dozen tortillas a minute, cooked in 500-degree ovens.