Tortilla Origins and Varieties in Mexico
A burrito is a wheat or corn tortilla wrapped dish with various ingredients. Tortillas are sometimes grilled or steamed to soften. In the Mexican tradition, tortillas are cooked on a comal that guarantees deep cooking without fat. If you don’t have comal, use cast iron or an iron plate heated to high temperatures. Cook the tortilla no longer than two minutes per side.
Originally, ‘burrito’ was just a regional name for what is known as a ‘taco’ or ‘codzito‘ in other regions of Mexico. So the use of both, corn and wheat flour tortillas was understandable. In fact, references to burritos made with corn tortillas appear in California in 1938. Ana Bégué de Packman wrote that corn and flour tortillas could be used interchangeably for making burritos. In modern Mexico, wheat flour tortilla burritos are known as “tacos de harina”.
Mexican Tortilla Tradition and Cuisine
In conclusion, traditional Mexican tortilla recipes offer flavors and textures to satisfy any palate. Whether you prefer corn or flour tortillas, there is a delicious Mexican dish waiting. From tacos and enchiladas to quesadillas and tostadas, the versatility of tortillas allows endless culinary creativity.
Tortilla Use and Significance
Mexican antojitos (literally "little cravings") are prepared by street vendors. The taco origins may be traced to pre-Hispanic Mexico where foods were scooped up with tortillas. A tortilla is a thin, pliable flatbread used in Mexican cuisine. They are made using corn or wheat flour.
Spanish omelette or Spanish tortilla is a traditional dish from Spain. It is commonly known as tortilla de patatas, tortilla de papas, or tortilla española. The average person in Mexico consumes approximately 200 pounds of tortillas every year. Tortillas are eaten at almost every meal.
Tortilla Facts and History
What are tortillas called in Mexico?
Tortillas are eaten at almost every meal in Mexico. The average person consumes approximately 200 pounds of tortillas every year. Tortillas have hundreds of uses in Mexican cuisine. They can be fried to make chips, filled with meats, cheese, and veggies to make tacos, or stuffed with beans and rice to make a burrito.
In the ancient highlands of Mexico, tortillas were a staple in both Mayan and Aztec diets. According to legend, tortillas were created by peasants who tried to appease their king’s hunger. The word tortilla comes from the Spanish word meaning "cake". The Aztecs called tortillas tlaxcalli. First made by indigenous peoples before colonization, corn tortillas in Mesoamerica date back to 500 BCE.
Global Influence and Variations
Traditionally, tortillas were cooked on a clay griddle called a comal. Steam and heat soften the tortillas. Few Mexicans buy prepackaged tortillas from a store. There are over 100,000 establishments in Mexico that make fresh tortillas daily. The process starts by adding water to corn or wheat flour to make a dough. The dough is then rolled into balls and hand-pressed to create round, thin tortillas.
Mexican street food is prepared by vendors and at markets. The origins of the taco can be traced back to pre-Hispanic times when foods were scooped up with tortillas. Other popular antojitos (Mexican street food) like quesadillas, enchiladas, and tamales also use masa, a maize dough made from corn processed with lime.
While found throughout Latin America, tortillas are central to the cuisines of Mexico, Guatemala, El Salvador, and Nicaragua. Flour tortillas likely originated in northern Mexico where growing wheat is easier than corn. Today they are an integral part of Tex-Mex dishes like burritos.
In Spain, "tortilla" refers to a thick, rich egg and potato dish. The Mexican and Spanish tortillas share a name and round shape but their size, ingredients, and preparation totally differ. The Mexican tortilla is an ancient flatbread essential to cuisine and culture. The Spanish tortilla is a modern savory cake.
Types of Tortillas
What are the three types of tortillas?
A burrito uses a wheat or corn tortilla wrapped dish with ingredients. Tortillas sometimes grill or steam to soften. Traditionally, tortillas cook on a comal guaranteeing deep cooking without fat. If no comal, use cast iron or an iron plate heated to high temperatures. Cook the tortilla no longer than two minutes per side.
‘Burrito’ was a regional name for what knows as a ‘taco’ or ‘codzito’ in Mexico. So using both corn and wheat flour tortillas made sense. In 1938, references to burritos using corn tortillas appear in California. Ana Bégué de Packman said corn and flour tortillas interchangeably make burritos. Today, wheat flour burrito tortillas know as “tacos de harina”.