i66 



The National Geographic Magazine 



MAKING TORTILLAS, SALVADOR, CENTRAL AMERICA 



Tortillas are prepared from Indian corn, which is first parboiled to make it clean and 

 soft. The meal is then crushed into a paste with a stone rolling pin on a small stone table, 

 as in this picture, after which it is baked on a plate of iron or earthenware, but not enough 

 to brown the tortilla, which is served hot. Copyrighted by the Keystone View Co. 



