Tortilla

Corn tortilla

Tortillas made with maize, or maíz in Spanish (corn), are the oldest variety of tortilla originated from Mexico, and remain popular in North America, Central America and South America. Towards the end of the 19th century, the first mechanical utensils, tortilla presses, tortilleras, or tortilladoras, for making tortillas were invented and manufactured in Mexico.

Wheat tortilla

Wheat was not grown in the Americas prior to the colonization but is the source for wheat flour tortillas today. Wheat floor tortillas originated in the north region of Mexico.

Flour tortillas usually contain fat, such as oil or lard, salt, often leavening agents such as baking powder, and other ingredients, but otherwise the preparation and cooking of flour tortillas on a comal is identical to that of corn tortillas. Flour tortillas are commonly used in burritos, tacos, fajitas, etc. It is part of the daily food repertoire in throughout Mexico, whose gastronomy and culture influenced those of many Central American countries and some states in the U.S.

Nopaltilla

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