La tortillería horizontal served as a cultural platform that encouraged the public to make their own tortillas and to engage in community events. We organized lectures, workshops, concerts, and communal meals centered on corn, its cultural significance, and the challenges posed by genetically modified corn in Mexico. Located in Coyoacán, south of Mexico City, the space was open for one month.

Inside, a comal and various presses were available, allowing visitors to choose their preferred method of tortilla-making, using masa sourced directly from San Gregorio Atlapulco in Xochimilco. At the tortillería horizontal, visitors could craft their own tortillas and enjoy a free taco with us—this tortilla-making process sparked discussions about the cultural importance of corn. We also provided a library focusing on corn and related topics for visitors to explore relevant materials. Additionally, we organized talks, workshops, and other activities to explore the complex issues surrounding corn from multiple perspectives.