Grain
Tortilla
Tortilla is a thin unleavened round of nixtamalised corn masa or wheat flour, cooked on a hot griddle. Corn tortillas are foundational to Mexican and Central American cookery; flour tortillas dominate northern Mexican and Tex-Mex wraps and burritos. Freshness, masa quality, and diameter change pliability for tacos, enchiladas, quesadillas, and chips when fried.
Also known as: Tortilla, Tortilla, Tortilla, Tortilla (potato omelette cross-ref naming)
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History
Nixtamalised corn tortillas became the daily bread of Mesoamerican civilisations.
Wheat flour tortillas developed in northern New Spain where wheat cultivation expanded.
Mechanical tortilla presses and factories industrialised urban tortilla supply.
Packaged tortillas and chips globalised Mexican flatbread formats worldwide.