Aldo Góngora oversees corn’s daily journey from kernels to molinos to antojitos.
After a summer making tacos at Bumber-shoot, Hempfest, and Bite of Seattle, Aldo Góngora’s taco business, Sazón, had a leftover box of commercial-grade tortillas. The package remained hunkered in his van until the next festival season. “When we opened it, the tortillas—after a year—were like brand- new,” he remembers.
That was 2018. It was also the moment when Góngora decided to get into corn.
It took a few years, but this vow has officially landed him at Pike Place Market, in a stall all but obscured from the cobblestone street by the nonstop queue of caffeinated faithful,
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