Tortillas - Week 33 - Toast Time

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The corn tortilla, a cornerstone of Mexican cuisine, traces its roots back millennia. Indigenous civilizations like the Maya and Aztec revered corn, a staple of their diet. They transformed it into a dough, shaping it into the iconic circular flatbread cooked on hot stones. This humble yet nourishing food carried profound cultural significance.
When Spanish conquistadors introduced wheat to the Americas, a culinary evolution began. In regions where corn struggled to flourish, particularly the north, people adapted. Using wheat flour, they crafted a similar flatbread, the flour tortilla. This innovation, born of necessity, gave rise to a new culinary tradition.
While corn tortillas remained deeply ingrained in southern Mexican culture, flour tortillas gained prominence in the north, eventually crossing borders and captivating palates worldwide. Today, both varieties stand as symbols of rich cultural heritage. From tacos and enchiladas to burritos and quesadillas, their versatility make tortillas beloved ingredients in countless dishes.