Dry Tortillas in a frying pan

Tortilla is a thin tortilla made of corn or wheat flour, eaten mainly in Mexico, Central America and the USA. In Mexico, tortillas are one of the national dishes, a basic dish for the poor.

The Indians have been baking them since ancient times, and the Spanish conquistadors gave them their modern name, to whom tortillas resembled traditional Spanish omelets. Tortillas served the Indians as both food and a spoon. Mexicans have combined both concepts in one dish huevos rancheros — they spread scrambled eggs on a tortilla and eat for breakfast with tomatoes crushed with red pepper.

Tortilla is the basis for many dishes (mainly Mexican cuisine), for example, enchiladas, entomatadas, burritos, fajitas, tacos, quesadillas, where various fillings are wrapped in a tortilla. In addition, tortillas are often served instead of bread with other dishes (for example, chili con carne). They serve as the basis for pies, rolls with stuffing, canapes and sandwiches. They are eaten fried or baked, served just like that or rolled up and filled with stuffing. The filling can be both salty and sweet. And crispy pieces are used as a side dish and thicken soups with them. This tortilla can replace a fork, spoon and knife for Mexicans — they type sauce with it or hold pieces of meat, and it is quite appropriate to eat such a "cutlery" at the end of lunch. Since baking from corn dough hardens quickly, they certainly eat it all hot. Tortillas are baked over an open fire in round flat clay pans called comal.