Who'll Flatten Whom In The Tortilla Wars?
It's the lunchtime rush at New Tortilleria III on Prosperity Street in Mexico City. A white-smocked worker feeds fresh corn dough into a tortilla machine, where it's rolled flat, cut into saucer-size disks, and sent down a conveyor belt to be cooked. Another employee stacks the warm tortillas into baskets and weighs them out for neighborhood housewives at 30 cents a kilo.
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