Hello, and welcome to Mind of Micah today on the program.

It's part two of Micah's Read of the Week about the history of the flower tortilla machine.

Thank you for joining me.

A quick reminder, check out MicahWiner.com.

If you or anyone you know is looking to buy a home here before the end of the year,

there's still time to get in before the holidays.

Give me a ring or more likely schedule a phone call with me today and begin your home

buying journey.

All you have to do is go to micahwiner.com.

You know how it's spelled.

All right, on to part two.

Yesterday, we learned about the best co company in San Antonio creating a tortilla machine.

And now we're going to learn about what the future holds for best co and the world of

tortillas.

Plus, I'll share some thoughts.

When Andrew Savoy was opening his restaurant, resident Takarria in Dallas's Lake Highlands

neighborhood seven years ago.

He wanted to serve fresh tortillas, but he knew hand-making them was going to be too

slow and labor-intensive if his chef driven taco creations, think pecan smoked chicken

with pickled sofrito, crust peanuts, and salsa matcha, or caramelized cauliflower with

kale papitas and lemon espelote aioli.

If those tacos drew the crowds, he'd hope for.

...