Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this

complicated country.

We go into caves, onto boats, and up mountain trails to meet people, hear their stories,

their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.

Listen to Our Common Nature from WNYC, wherever you get podcasts.

Hi, it's Frances Lamb, and welcome to Splendid Table Selects, our mini podcast where we share the

interviews that really taught us something new or, you know, just made us better cooks or eaters. Francis Lamb, and welcome to Splendid Table Select, our mini podcast where we share the interviews

that really taught us something new or, you know, just made us better cooks or eaters.

Bob's Red Mills are presenting sponsor, and they're an employee-owned company that's offered

organic, gluten-free, and stone-ground products for decades.

They're experts at making healthy taste amazing.

You'll hear more from Bob's Red Mill later, but first, let's get to the podcast.

A few shows back, we had the taco historian, Gustavo Arellano on, to defend the honor of the flour tortilla.

And he clarified that, yes, flour tortillas are Mexican, but let's face it,

most of them are, you know, pale, sad, industrial supermarket versions of the stuff.

So today, Gustavo is going to take us on a virtual flower tortilla road trip

to introduce us to some of the best versions in the country.

Okay, Gustavo, so we've been talking about flour tortillas, and even though I know deep in my heart that a great corn tortilla is like the heart of Mexican cuisine, you know, I still love

flour tortillas, even though most of them are kind of janky. But you think there are truly

great ones. So where in the United States can we get truly great flour tortillas?

Oh, my lord.

Where to begin?

...