Tortilla

A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a type of thin flatbread, typically made from nixtamalized corn or wheat flour. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]).[1] First made by the indigenous peoples of Mesoamerica before European contact, tortillas are a fundamental part of many countries of the American continent. The origin of the corn tortilla in Mesoamerica dates back to before 500 BC. For example, evidence shows the peoples of the Oaxaca region in Mexico made tortillas at the end of the Villa Stage (1500 to 500 BC).[2]

This article is about the flatbread. For the potato omelette, see Spanish tortilla. For other uses, see Tortilla (disambiguation).

Tortilla
a stack of tortillas
Alternative namesTorta, tortita
TypeFlatbread
Place of originMesoamerica
Main ingredientsMasa harina, Hominy

Varieties
A Mexican indigenous woman prepares maize while making tortillas. Tulum and Coba, Yucatán, Mexico.

Corn tortilla
Main article: Corn tortilla

Tortillas made with maize (corn) are the oldest variety of tortilla and remain popular in North, Central, and South America. Toward the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico.

Wheat tortilla

Europeans introduced wheat and its cultivation to the Americas, and it remains the source for wheat flour tortillas. Wheat flour tortillas originated in the northern regions of Mexico.

Wheat tortillas usually contain fats such as oil or lard, salt, often leavening agents such as baking powder, and other ingredients. Otherwise, the preparation and cooking of flour tortillas on a comal is identical to that of corn tortillas. Flour tortillas are commonly used in dishes like burritos, tacos, and fajitas. It is part of the daily food repertoire in throughout Mexico, whose gastronomy and culture has influenced those of many Central American countries and some states in the U.S.

Nopaltilla

A nopaltilla is a cactus-corn tortilla. The word is a portmanteau of nopal, Spanish for the Opuntia ficus-indica cactus, and tortilla.[3][4]

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See also

References
  1. Wood, Stephanie (ed.). "tlaxcalli". Online Nahuatl Dictionary. Wired Humanities Projects at the University of Oregon. Retrieved July 19, 2020.
  2. Winter, Marcus (1992). Oaxaca: the Archaeological Record (2nd ed.). Minutiae Mexicana. ISBN 968-7074-31-0. OCLC 26752490.
  3. Bernal, Marisa (February 20, 2012). "Cactus tortillas offer a novel take on traditional food". Arizona Daily Star. Retrieved July 19, 2020.
  4. Vercammen, Paul (March 17, 2009). "Can green tortillas create new jobs?". AC360°. CNN. Retrieved July 19, 2020.
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