A Brief History Of Corn Tortillas (And A Recipe You’ll Love)
Throughout Mexico and Central America, families gather around the table for meals with home-made corn tortillas, an unleavened flat bread made from finely ground corn. The color of the tortilla depends on the availability of color. In the food consumed in North and South America, tortillas are often white, yellow maize or blue, but corn (or maize, as Latin American countries call it) kernels naturally occur in many colors, ranging from pale white to red and bluish.
Corn meal and the tortillas made from it may be similarly colored.
The corn tortilla has been a staple food in North American and Mesoamerican cultures since pre-Columbian times, and was a regular part of life for the Aztecs, where often 2-3 tortillas would accompany each meal, and were eaten either plain or dipped in a sauce or paste.
Wraps, or burrito-type sandwiches, also date back to Aztec culture — and tortillas were often sold as a convenient meal at marketplaces filled with turkey meat, eggs, beans, honey, squash, fruit, vegetables and other combinations.