Tortilla

This article is about the flatbread. For the potato omelette, see Spanish tortilla. For other uses, see Tortilla (disambiguation).

A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from masa, and now also from wheat flour.

Tortilla

Corn tortillas
Alternative names	Torta, tortita, Titiya
Type	Flatbread
Place of origin	Mesoamerica
Main ingredients	Masa harina, Hominy
Media: Tortilla

The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]).^[1] First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE.^{[citation needed]} Flour tortillas were invented once the Spanish introduced wheat to Mexico in the 16th century.

Etymology

The word tortilla is derived from the Spanish word torta, meaning roughly 'cake' or 'pie', plus the diminutive suffix -illa; therefore tortilla can be translated as 'little cake'.^[2][3]

Varieties

A Mexican indigenous woman prepares maize while making tortillas. Tulum and Coba, Yucatán, Mexico.

Corn

Main article: Corn tortilla

Tortillas made from nixtamalized maize meal (masa de maíz) are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BCE).^{[4][page needed]} Towards the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico.

Wheat

Main article: Flour tortilla

Europeans introduced wheat and its cultivation to the American continent, and it remains the source for wheat flour tortillas. Wheat flour tortillas originated in the northern region of Mexico.

Wheat tortillas usually contain fats such as oil or lard, salt, often leavening agents such as baking powder, and other ingredients. Otherwise, the preparation and cooking of flour tortillas on a comal is identical to that of corn tortillas. Flour tortillas are commonly used in dishes like burritos, tacos, and fajitas. It is part of the daily food repertoire throughout Mexico, Central America, and some states in the US.

Nopaltilla

A nopaltilla is a cactus-corn tortilla. The word is a portmanteau of nopal, Spanish for the Opuntia ficus-indica cactus, and tortilla.^[5][6]

See also

• List of tortilla-based dishes
• Lavash
• Arepa
• Chapati
• Indigenous peoples of the Americas
• Latin American cuisine
• Sopaipilla
• Saj (bread)