Guatemalan heritage corn is used to make homemade tortillas in the Patzún Municipality, Guatemala. (National Geographic)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_HD_35.jpg
Fresh, handmade tortillas are displayed at El Comalote Restaurant in Antigua, Guatemala. The colors are created by the rich array of heritage grains used here to make tortillas and other corn-based foods. El Comalote founder Gaby Perdomo's mission is to ensure the survival of locally produced corn by putting it on the menu at restaurants around the country. (National Geographic)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_HD_34.jpg
Dona Feliciana Yaqui makes homemade tortillas in the Patzún Municipality, Guatemala. (National Geographic)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_HD_33.jpg
Dona Feliciana Yaqui holds some of her homemade tortillas while posing for a group portrait with her family in Patzun, Guatemala. (National Geographic)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_HD_32.jpg
Chef Debora Fadul makes tortillas at her restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_HD_31.jpg
Colorful masa, or corn dough is displayed at El Comalote Restaurant in Antigua, Guatemala. The colors are created by the rich array of heritage grains used here to make tortillas and other corn-based foods. The restaurant and tortillerÌa uses locally sourced and heritage ingredients. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_29.jpg
A member of the El Comalote Restaurant team cooks tortillas on the comal. The restaurant and tortillerÌa uses locally sourced and heritage ingredients in Antigua, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_28.jpg
A member of the El Comalote Restaurant team prepares tortillas in Antigua, Guatemala. The restaurant and tortillerÌa uses locally sourced and heritage ingredients. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_27.jpg
Gaby Perdomo, founder of El Comalote Restaurant, poses for a portrait in Antigua, Guatemala. The restaurant and tortillerÌa uses locally sourced and heritage ingredients. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_26.jpg
Fresh tortillas made from black corn are pictured at El Comalote Restaurant in Antigua, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_25.jpg
Dona Feliciana Yacqui poses for a portrait with her homemade tortillas in the Patzún Municipality, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_24.jpg
Corn kernels are boiled in water laced with lime to undergo the nixtamalization process. The cooking technique, developed by the Maya over 3,000 years ago, softens the corn so that it can be more easily ground into masa, the dough used to make tortillas. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_23.jpg
Archeologist Barbara Arroyo handles delicate pottery shards recovered from the ancient Maya settlement of Kaminaljuyu, buried under present-day Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_17.jpg
Chef Debbie Fadul looks out at the Guatemala City skyline from the balcony of her restaurant Diacá. The name is a twist on the Spanish, "de acá" which means "from right here" in that language. A classically trained chef, Debbie decided to work in Guatemala rather than abroad, in order to celebrate her country's heritage through food. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_13.jpg
Chef Debbie Fadul offers a unique spin on tortillas at her restaurant, Diac·, where she pares them with delicacies made from locally sourced ingredients, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_12.jpg
Handmade tortillas are on the menu at Diac·, where Chef Debbie Fadul pares them with other delicacies made from locally sourced ingredients in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_11.jpg
Chef Debbie Fadul lays out a spread of local ingredients and handmade tortillas at her restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_10.jpg
A member of Chef Debbie Fadul's staff grinds nixtamalized corn into masa, which will be used to make tortillas at her restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_09.jpg
Chef Debbie Fadul holds ears of heritage corn at her restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_08.jpg
Chef Debbie Fadul and team pose for a group photo at restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_07.jpg
Chef Debbie Fadul sits with members of her team at her restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_06.jpg
Heritage "popcorn" is a popular dish offered at Chef Debbie Fadul's restaurant, Diac·, in Guatemala City, Guatemala. Popped corn is a millennia-old culinary tradition enjoyed by the ancient Maya. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_05.jpg
Chef Debbie Fadul's corn tasting notes include space for visual and olfactory experiences, which are offered at her restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_04.jpg
Chef Debbie Fadul structures restaurant Diac·'s menu around locally grown and sourced ingredients, as a way to explore Guatemala's heritage and natural resources. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_03.jpg
Fresh, handmade tortillas are displayed at El Comalote Restaurant in Antigua, Guatemala. The colors are created by the rich array of heritage grains used here to make tortillas and other corn-based foods. El Comalote founder Gaby Perdomo's mission is to ensure the survival of locally produced corn by putting it on the menu at restaurants around the country. (National Geographic/Adnelly Marichal)Posted 05/20/24102_TotillasInGuatemala_WorldEatsBread_30.jpg
Sami Eryilmaz pulls Simit bread from the oven at his bakery in Istanbul. (National Geographic)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread_HD_40.jpg
Hakan Dogan poses for a portrait at his bakery, Pasto, in Bursa, Turkey. (National Geographic)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread_HD_36.jpg
Hakan Dogan makes Ramadan Pide at his bakery, Pasto, in Bursa, Turkey. (National Geographic)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread_HD_35.jpg
A member of Sami Eryılmaz's bake team shapes simit bread before it goes in the oven at the Tophane Tarihi Tas Firin bakery in Istanbul, Turkey. (National Geographic/Madeline Turrini)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__33.jpg
Loaves of bread rise at Istanbul Halk Ekmek, or IHE, a municipal program that produces high-quality, low-cost bread for the people of Istanbul. (National Geographic/Peter Richardson)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__32.jpg
Baker Hakan Doğan examines heritage grains outside of a traditional mill in Iznik, Turkey. (National Geographic/Alex Pollini)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__31.jpg
Freshly baked Ramadan Pide is pictured in Iznik, Turkey. Turkish bakers make this bread one month a year, to celebrate the Muslim holiday of Ramadan. (National Geographic/Madeline Turrini)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__29.jpg
Factory-made Ramadan Pide is about to go into the oven at Istanbul Halk Ekmek, or IHE, a municipal program that produces high-quality, low-cost bread for the people of Istanbul. (National Geographic/Peter Richardson)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__28.jpg
Master Baker Sami Eryılmaz and his assistants make Ramadan Pide at his Tophane Tarihi Tas Firin bakery in Istanbul. The traditional bread is consumed to break the fast during the month-long holiday. (National Geographic/Madeline Turrini)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__27.jpg
A baker works behind the scenes at Hakan Do?an's bakery, Pasto, in Bursa, Turkey. (National Geographic/Madeline Turrini)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__23.jpg
The outside of Master Baker Sami Eryılmaz's bakery, Tophane Tarihi Tas Firin, is pictured in Istanbul. Eryılmaz's inherited this property from an uncle and has worked there for 26 years. (National Geographic/Madeline Turrini)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__19.jpg
Loaves of bread are baked at Istanbul Halk Ekmek, or IHE, a municipal program that produces high-quality, low-cost bread for the people in Istanbul. (National Geographic/Peter Richardson)Posted 05/20/24103_RamadanPideInTurkey_WorldEatsBread__18.jpg
