There’s something extremely satisfying about watching something get made from beginning to end. That’s what the people behind two-time James Beard Award–winning documentary series The Perennial Plate think.

The most recent episode in the series revolves around the making of the corn tortilla, from the picking of maize to the devouring of tacos. One of the subjects of our New Chefs Rising segment, Daniela Soto-Innes of Cosme in New York City, makes an appearance. The video also includes a glossary of terms used in the short film to help expand your tortilla vocabulary. Check it out below!

From Milpa To Mesa from The Perennial Plate on Vimeo.