Sean Vukan

writer

Sean Vukan on KCRW

Unless you produce tortillas on a mass scale — thousands, as opposed to dozens — selling tortillas to the public can be a major money-loser.

Why would a restaurant make tortillas and not sell them?

Unless you produce tortillas on a mass scale — thousands, as opposed to dozens — selling tortillas to the public can be a major money-loser.

from Good Food

The best flour tortilla is usually made with lard, tallow, shortening, butter, or that special ‘something.

The ‘something’ that bind the Tortilla Tournament’s flour champions

The best flour tortilla is usually made with lard, tallow, shortening, butter, or that special ‘something.

from Good Food

In spring 2021, I enrolled in Gustavo Arellano’s narrative non-fiction class at Orange Coast College after years of asking for his advice about how to break into food journalism.

Three days, 400 miles, and 16 tortillerías: The diary of Gustavo’s Tortilla Runner

In spring 2021, I enrolled in Gustavo Arellano’s narrative non-fiction class at Orange Coast College after years of asking for his advice about how to break into food journalism.

from Good Food

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