Carlos Figueroa of Maiz Tucson is taking Pima 60-day corn grown at Mission Garden and making masa (dough for tortillas). The process includes making nixtamal and running it through his mill. He will bring the masa to Mission Garden at 10 a.m. October 26 and make tortillas on Mission Garden’s comal (traditional grill). Come sample warm corn tortillas made from corn that grew at Mission Garden! He will have masas from other kinds of corn to compare. He will explain the whole traditional process of adding lime, cooking and milling the corn! Supplies are limited, so come at 10 a.m. to make sure you get a taste (this is a tasting rather than a sales item).