Tortilla: Difference between revisions

Revision as of 20:54, 9 February 2025

Tortilla

A tortilla is a type of thin, flat bread, originally made from maize (corn) and now also commonly made from wheat flour. Tortillas are a staple food in Mexico and Central America, and they have become popular in many other parts of the world.

History

The tortilla has a long history, dating back to the Mesoamerican civilizations. The Aztecs and Mayas made tortillas from maize, which was a central part of their diet. The word "tortilla" comes from the Spanish word "torta," meaning "little cake."

Preparation

Traditionally, maize tortillas are made from nixtamalized corn, which involves soaking and cooking the corn in an alkaline solution, usually limewater, and then hulling it. This process enhances the nutritional value of the corn and makes it easier to grind. The resulting dough, called masa, is then shaped into thin discs and cooked on a comal, a flat griddle.

Wheat flour tortillas are made from a dough of wheat flour, water, fat (such as lard or vegetable oil), and salt. The dough is rolled out into thin circles and cooked on a hot surface.

Varieties

Tortillas come in various sizes and thicknesses, depending on their intended use. In Mexico, smaller tortillas are often used for tacos, while larger ones are used for burritos and quesadillas.

Cultural significance

Tortillas are an integral part of Mexican cuisine and are used in a wide variety of dishes. They are often served as a side dish or used as a wrap for other foods. In many Mexican households, tortillas are made fresh daily.

Related pages

References

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. Thames & Hudson, 1996.
Pilcher, Jeffrey M. Que Vivan Los Tamales! Food and the Making of Mexican Identity. University of New Mexico Press, 1998.

@@ Line 1: / Line 1: @@
-'''Tortilla''' is a type of thin, unleavened flatbread, typically made from corn or wheat. The term is used in both Spanish and Mexican cuisine, but the two types of tortilla are distinct. In Spain, a tortilla is a type of omelette, while in Mexico and other parts of Latin America, it is a type of flatbread.
+== Tortilla ==
+[[File:Mexican_tortilla.jpg|thumb|A stack of freshly made tortillas]]
+[[File:Mexican_woman_maize_tortillas.jpg|thumb|A Mexican woman making maize tortillas]]
+A '''tortilla''' is a type of thin, flat bread, originally made from [[maize]] (corn) and now also commonly made from [[wheat]] flour. Tortillas are a staple food in [[Mexico]] and Central America, and they have become popular in many other parts of the world.
 == History ==
-The tortilla has a long history in both Spain and Mexico. The Spanish tortilla, or tortilla española, is believed to have originated in the region of Navarre in the 19th century. The Mexican tortilla, on the other hand, has been a staple food in Mesoamerican cultures for thousands of years.
+The tortilla has a long history, dating back to the [[Mesoamerican]] civilizations. The [[Aztecs]] and [[Maya]]s made tortillas from maize, which was a central part of their diet. The word "tortilla" comes from the Spanish word "torta," meaning "little cake."
-== Types ==
+== Preparation ==
-There are two main types of tortilla: the Spanish tortilla and the Mexican tortilla.
+Traditionally, maize tortillas are made from [[nixtamalized]] corn, which involves soaking and cooking the corn in an alkaline solution, usually limewater, and then hulling it. This process enhances the nutritional value of the corn and makes it easier to grind. The resulting dough, called [[masa]], is then shaped into thin discs and cooked on a [[comal]], a flat griddle.
-=== Spanish tortilla ===
+Wheat flour tortillas are made from a dough of wheat flour, water, fat (such as lard or vegetable oil), and salt. The dough is rolled out into thin circles and cooked on a hot surface.
-The Spanish tortilla, or tortilla española, is a type of omelette made with eggs and potatoes, and sometimes onions. It is typically served in wedges and can be eaten hot or cold.
-=== Mexican tortilla ===
+== Varieties ==
-The Mexican tortilla is a type of flatbread made from corn or wheat. Corn tortillas are made by soaking maize in a solution of lime and water, a process known as nixtamalization. Wheat tortillas are made from wheat flour and are typically larger and softer than corn tortillas.
+Tortillas come in various sizes and thicknesses, depending on their intended use. In Mexico, smaller tortillas are often used for [[tacos]], while larger ones are used for [[burritos]] and [[quesadillas]].
-== Uses ==
+== Cultural significance ==
-Tortillas are used in a variety of dishes in both Spanish and Mexican cuisine. In Spain, tortillas are often served as a tapa, or small dish, while in Mexico, they are used in dishes such as tacos, enchiladas, and quesadillas.
+Tortillas are an integral part of Mexican cuisine and are used in a wide variety of dishes. They are often served as a side dish or used as a wrap for other foods. In many Mexican households, tortillas are made fresh daily.
-== See also ==
+== Related pages ==
 * [[Taco]]
-* [[Enchilada]]
+* [[Burrito]]
 * [[Quesadilla]]
-* [[Tapa]]
+* [[Masa]]
+* [[Nixtamalization]]
+== References ==
+* Coe, Sophie D., and Michael D. Coe. ''The True History of Chocolate''. Thames & Hudson, 1996.
+* Pilcher, Jeffrey M. ''Que Vivan Los Tamales! Food and the Making of Mexican Identity''. University of New Mexico Press, 1998.
-[[Category:Spanish cuisine]]
+{{Commons category|Tortillas}}
 [[Category:Mexican cuisine]]
 [[Category:Flatbreads]]
-{{stub}}