tortillas

Tortillas are thin, unleavened flatbreads of Mesoamerican origin, made primarily from masa (nixtamalized corn dough) or wheat flour mixed with water, salt, and fat. The term comes from Spanish, meaning "little cake," and has been a staple of Mexican and Central American cuisine for over 2,000 years. Corn tortillas, the traditional form, are made from masa prepared through nixtamalization—a process where dried corn kernels are soaked and cooked in alkaline lime solution, then ground into dough. Wheat tortillas emerged later with Spanish colonization and are now prevalent throughout Mexico and the southwestern United States. Tortillas vary in thickness, size, color, and texture depending on regional tradition and ingredients; corn tortillas range from white to yellow to blue, while wheat tortillas are typically tan to light brown.

Tortillas serve as the foundational vehicle for countless Mexican and Mesoamerican dishes, functioning as edible utensils, wraps, and bases. They are essential to tacos, quesadillas, enchiladas, totopos (fried chips), and burritos. Beyond Mexico, tortillas have become globally recognized in Tex-Mex and modern fusion cuisines. Warm tortillas are traditionally served alongside meals as a complement to stews and braises. They are typically warmed on a comal (griddle) or open flame before use to enhance pliability and flavor. Corn tortillas have a more pronounced, earthy flavor and contain gluten-free properties, while wheat tortillas offer greater pliability and a milder taste, making them preferred for burritos and wraps.