What Is Tortilla?
If you're unfamiliar with Tortilla, here's a simple introduction. The technological foundation of Mesoamerican civilization — tortillas have been made from nixtamalized corn for at least 10,000 years. Nixtamalization (cooking corn in alkaline limewater, then grinding) is a nutritional transformation: it increases bioavailable niacin, calcium, and lysine, making corn a complete staple food. Without nixtamalization, populations dependent on corn develop pellagra (niacin deficiency). In Oaxaca, hand-made corn tortillas on a clay comal are pressed by palm, creating slightly uneven rounds with a toasted aroma no machine can replicate. Oaxacan black bean tlayudas (large flat tortillas) are to Oaxaca what pizza is to Naples. The flour tortilla (tortilla de harina) is a Northern Mexico invention from Sonora and Chihuahua, adapted for wheat-growing regions after Spanish colonization.
Where Does It Come From?
Tortilla originated in Oaxaca, Mexico. It's a beloved part of the local food culture and one of the dishes that best represents Mexico's culinary tradition.
What Does It Taste Like?
Tortilla has a distinctive flavour. The combination of Masa harina (nixtamalized corn), Water, Lime (for nixtamal process) creates a taste that is characteristic of Oaxaca's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Stacked and wrapped in a cloth tortillero to stay warm and steam-soft
Where Can I Try Tortilla?
The best place to try Tortilla for the first time is in Oaxaca, Mexico. If you can't travel there, look for restaurants specialising in Mexico cuisine in your city, or try making it at home using our recipe guide.
Is Tortilla Suitable for Me?
Tortilla traditionally contains Masa harina (nixtamalized corn). Its spice level is 0, which may require adjustment for those sensitive to spice.
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The technological foundation of Mesoamerican civilization — tortillas have been made from nixtamalized corn for at least...
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