Tortilla
Thin unleavened flatbread, staple of Mexican and Central American cuisine.
A tortilla is a thin, circular unleavened flatbread, originally made from corn (maize) but now also made of wheat flour. The corn tortilla is a staple food in most of Mexico and Central America, while the flour tortilla is typical of Northern Mexican and Mexican-American cuisine. Tortillas were first made by ancient peoples of Mesoamerica, where corn was an important crop, and they became a cornerstone of Mesoamerican cuisine as complex societies formed, including the Oaxaca Valley and the Aztec civilization. The tortilla is the most consumed food in Mexican and Central American cuisine, as well as a national symbol of Mexico.
- origin
- Mesoamerica
- main types
- Corn tortilla and flour tortilla
- key ingredient (corn)
- Corn (maize) treated with limewater (nixtamalization)
- key ingredient (flour)
- Refined wheat flour, water, and shortening
- typical diameter (corn)
- About 15 cm
- typical diameter (flour)
- 15–60 cm
- global spread
- Became common globally in the early 21st century
Lore & Background
Tortillas were first made by ancient peoples of Mesoamerica, where corn was an important crop. Corn tortillas became a cornerstone of Mesoamerican cuisine as complex societies formed, including the Oaxaca Valley, the Aztec civilization, and the Maya civilization, who independently developed maize-based flatbreads. After the 16th-century Spanish conquest of Mexico, corn tortillas remained popular among indigenous communities. Flour tortillas were invented after the Spanish introduced wheat to Mexico, becoming common among settlers of Northern Mexico, and remained popular in parts of Mexico that became part of the United States, including Texas and California. Mass-produced tortillas became common in the 1950s, using tortilla machines and masa harina.
Reader's Guide
The tortilla is the most consumed food in Mexican and Central American cuisine and a national symbol of Mexico. Rural indigenous communities of Mexico frequently prepare corn tortillas at home, while the urban population purchases tortillas from bakeries known as tortillerias or from supermarkets. Tortillas are also common in the United States due to Hispanic influence on American cuisine. Mexican food establishments and manufacturers such as Gruma have made tortillas a global industry. Corn tortillas are made by treating corn with limewater (nixtamalization), forming a dough called masa, which is baked on a griddle. Flour tortillas are made of refined wheat flour, water, and shortening, and are generally larger than corn tortillas. Both types are commonly industrially produced. Fresh tortillas can be used to carry various ingredients, forming dishes such as the taco, burrito, enchilada, and quesadilla, or used as a spoon to pick up accompanying food. Other uses include tortilla soup and fried products such as tostadas and tortilla chips. The word tortilla is derived from the Spanish word torta, meaning 'cake', plus the diminutive suffix -illa, translating as 'little cake'. In Nahuatl, tortillas are called tlaxcalli; the Ancient Maya used the word cauhimich; contemporary Maya languages use the word wah.
Did You Know?
- The word tortilla is derived from the Spanish word torta, meaning 'cake', plus the diminutive suffix -illa, translating as 'little cake'.
- In Nahuatl, tortillas are called tlaxcalli; the common Maya word is 'waaj' or 'wah'.
- Corn tortillas are made by treating corn with limewater, a process known as nixtamalization.
- Mass-produced tortillas became common in the 1950s, using tortilla machines and masa harina.
Frequently Asked Questions
What is a Tortilla?
A tortilla is a thin, round, unleavened flatbread that serves as the foundational staple across Mexican and Central American cooking. It is the single most widely eaten food item in those cuisines.
Where did Tortillas originate?
Tortillas trace back to ancient Mesoamerican peoples who cultivated corn as a central crop. As complex societies like those in the Oaxaca Valley and the Aztec civilization developed, the tortilla became a cornerstone of their daily diet.
What are the two main types of Tortilla?
The corn tortilla, made from nixtamalized maize, is the traditional staple throughout Mexico and Central America. The flour tortilla, made from refined wheat flour, water, and shortening, is more common in Northern Mexican and Mexican-American cooking.
How is a corn Tortilla actually made?
The key step is nixtamalization: dried corn kernels are soaked and cooked in limewater, which loosens the hull and changes the corn's chemistry. The treated corn is then ground into a dough, shaped into a disc, and cooked on a flat surface.
What sizes do Tortillas come in?
A standard corn tortilla is roughly 15 cm in diameter, sized to be hand-held. Flour tortillas span a much wider range, from about 15 cm up to 60 cm, depending on whether they are intended for tacos, burritos, or larger wraps.
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