tortilla

A tortilla is a thin, unleavened flatbread made from masa (corn dough) or wheat flour, originating in Mesoamerica and now central to Mexican and Central American cuisines. The corn variety, traditionally prepared from nixtamalized corn kernels (treated with alkali to improve nutritional availability and flavor), is ground into masa and cooked on a comal or griddle. Wheat flour tortillas, more common in northern Mexico and the American Southwest, are made by mixing wheat flour with water and fat to form a supple dough. Corn tortillas have a slightly sweet, nutty flavor with a tender, pliable texture, while wheat tortillas are milder and softer. Both serve as the foundation for countless dishes across the Americas.

Tortillas function as both a staple starch and an edible wrapper in Latin American cooking. Corn tortillas are used for tacos, enchiladas, chilaquiles, tlacoyo, and tamale wrapping, while wheat tortillas accommodate burritos, quesadillas, and larger rolled dishes. They are also torn and fried for tostadas and tortilla chips, or charred for depth of flavor. Tortillas are essential in Mexican street food and regional preparations, served alongside nearly every savory meal as an implement for eating and flavoring dishes. Their neutral taste makes them versatile with both delicate and bold sauces.