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Restaurant lunch highlights:

The flour tortilla has ascended

The flour tortilla has ascended

On a recent Sunday afternoon, at the crossing checkpoint for the border between Arizona and Mexico, Jennifer Feltham's Ford F-150 idles under the relentless Sonoran sun. As the co-owner of the popular Los Angeles restaurant Sonoratown, she's traveled 278 miles to acquire two precious 44-kilogram sacks full of pure, unbleached Sonoran wheat flour from the Bonfil flour mill, which are now piled neatly in the bed of her truck. If all goes well and she is permitted through the checkpoint, the flour will eventually be turned into the ethereally thin, chewy tortillas for which her downtown restaurant is known.

As reported on the TASTE website - EAT MORE

Last modified onWednesday, 26 February 2020 05:30
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