A woman eats a taco at a street food stall in the Roma neighborhood in Mexico City in May 8, 2025. Peering through a microscope, food scientist Raquel Gomez studies microorganisms that add nutrients and help to preserve tortillas for longer without refrigerators that are a luxury in impoverished Mexican communities. (Photo by Alfredo ESTRELLA / AFP)
Peering through a microscope, food scientist Raquel Gomez studies microorganisms that add nutrients and preserve tortillas for several weeks without refrigerators – a luxury in impoverished Mexican communities.
The humble tortilla is a Mexican staple, consumed in tacos and other dishes by millions every day, from the Latin American nation's arid northern deserts to its tropical southern jungle.
