Tortillas

Round, thin unleavened flatbreads of Mexico, traditionally made from corn masa and baked on a hot griddle — the daily bread behind tacos, enchiladas, and quesadillas. Nixtamalization — alkali-cooking the corn — unlocks niacin and creates the pliable, flavourful dough; wheat-flour versions dominate in northern Mexico and Tex-Mex cooking. (Colombia’s arepas are a distinct, thicker corn cake.) Because fresh tortillas are moist and near-neutral in pH, they mould quickly at ambient temperature, so industrial tortillas rely on preservatives or modified-atmosphere packaging. Quality means flexibility without cracking, fresh corn flavour, and even baking.