The Tortilla, originally a corn flatbread, is one of those essential types of bread that has existed in Mexican culture for thousands of years. The first tortilla was made from the ubiquitous corn, a staple of indigenous cultures.
It was an ingredient used by ancient Mesoamericans, who stored corn kernels and later processed them to make masa, which was then formed into balls and pressed by hand to make the familiar, Round and thin tortillas can be made. This ancient tradition still exists among some indigenous Indian groups, who are highly trained to perfect the art of making authentic tortillas.
The narrative of the tortillas has been inadvertently changed since the arrival of the Spanish conquistadors in the area in the 15th century. The conquistadors brought their various culinary traditions, in which wheat played an important role, while authentic maize was considered the food of the common people.
Tortilla and India
However, the tradition of growing and cooking with corn remained popular among native Indians in rural areas. The wheat tortilla is believed to have originated in the colonial era, but the reason for its appearance is unclear.
Some theories claim that it grew out of European tradition, some that it was a deliberate invention by Indians to please the palates of European conquerors, and some that it was invented by exiled Spanish Jews. Made it because they thought corn was not kosher.
Regardless of the cause, the wheat tortilla first spread to the Rio Grande River region and continued to gain popularity following agricultural production and development. Today, tortillas are not only a Mexican favorite: due to proximity, historical influence, and a large Spanish influx, tortillas have ceased to be known as an ethnic bread in the United States, and are considered part of American culinary heritage. As has been completely submerged.
Today, tortillas are commonly used as a foundation and wrapper for a variety of dishes such as tacos, burritos, enchiladas, and quesadillas. They are also commonly served with stews and chilies, where they are often used as accompaniments and used to spice up the dish.
Whether made from corn or wheat, this ancient Mexican product has gained a worldwide following and has become one of the most common types of bread in the world.