Marissa Gencarelli is the co-founder of Yoli Tortilleria, the Kansas City-based bakery and product line. In this episode, Marissa and host Jessie Sheehan walk through the process of making corn and flour tortillas from scratch. You’ll learn about different corn varieties, the ancient process of “nixtamalization,” and how to look out for the pancita, or “little belly,” of the corn tortillas as they cook and puff on the hot comal. Marissa also gives a mini history lesson on agriculture and tortilla-making in Mexico that you won’t want to miss. Here are Marissa’s recipes so you can follow along at home. Thank you to Plugrà Premium European Butter and Nonino for supporting our show. Visit Cherry Bombe’s Event Calendar for our Summer Series dates, details, and tickets. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Marissa: Instagram, Yoli Tortilleria, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook Subscribe to Cherry Bombe Magazine here