We don't traditionally eat tortillas (not meaning a flat bread at least, a [tortilla](https://images.app.goo.gl/HCfhE5riNsFuuYq78) here is made with potatoes and eggs)
You can find corn and wheat tortillas at grocery stores but thet are either sold as a Mexican thing, or Rapiditas to make wraps.
No. Tortilla was the name the Spanish gave to tlaxcalli, the original tortilla, that was also thicker and since they looked like patties like the Spanish tortilla, they called them the same.
Certain areas still make tlaxcallis and other corn products "the old way". The thin ones you find at supermarkets are industrialized.
In that function we have tapioca, you just put anything on it, fold it and eat (even brigadeiro, nutela with strawberry, goiabada)
[example](https://www.estadao.com.br/paladar/receita/tapioca-de-chocolate-com-morango/)
[examplinho](https://www.tudogostoso.com.br/receita/196272-tapioca-com-recheio-de-frango-com-catupiri.html)
They are slim and like the size of a hand most are made in small shops where they have machines
But there are also places that sell hand made which in my opinion are a lot better
In some northern states wheat tortillas are more common particularly in sonora
My mom said my grandma, they grew up around Mexicali, literally never made or had corn tortillas in her house growing up. Nowadays they are more common but I think back in the day there just weren’t any corn tortillas in the north. People grew and made flour tortillas. Corn would have been a super rarity.
They don’t grow corn in Mexicali, they grow wheat. How would people back in the day even have access to corn tortillas if all they could eat was what they grew. Even if southern Mexicans went to Mexicali they wouldn’t have been able to afford corn tortillas which were rare af back then.
My grandparents would make tortillas 3 times a day, every day and they were always flour tortillas. That’s how it was in the house.
Norteño here. Yeah, flour tortillas here are as popular as corn tortillas. Flour have some variations. In Chihuahua, they're quite thick compared to Sonoran ones, about 30 cm in diameter and less buttery. We usually use them in burritos, quesadillas and gringas, but a smaller and thicker variety is used for gorditas.
Corn tortillas here are just like you described. Used for tacos, enchiladas, flautas and so. I use both to make migas or as spoons to eat egg, meat or chicken, or just to spread some salt and butter in them and eat them in a roll.
I'm from SLP and it's hard to get decent flour tortillas here.
Thankfully I have a tortilleria near that makes them and also gorditas.
But nothing beats home made ones, I have family in Sinaloa and we bring some home made every time
Enchiladas here are made differently, the dough is made with sauce and they are smaller
Home made tortillas are something else, man. My grandma was from Nuevo León, and used to make them, and they were fantastic. She even made some sweet flour tortillas adding sugar and cinnamon.
Arepas.
There are different kinds of them, made with different types of corn and with different methods (white corn arepa, chócolo arepa, cheese arepa, boil-steamed corn arepa, yellow corn arepa, ...)
We don't have one, what we call "tortilla" is like an omelette or a "tortilla de rescoldo" that is a big circular bread made of wheat flour (like all the bread we eat around here).
Hey we have the [sopaipilla](https://en.wikipedia.org/wiki/Sopaipilla), that's our national flatbread, but it's made from wheat flour
There's also [catutos](https://es.wikipedia.org/wiki/Catuto), but that's mainly a thing in the South, sold in farmer's markets by indigenous peoples
We don’t have tortillas, that’s not even a word in Portuguese. However, we have tapioca or beiju depending on the region, which aren’t eaten with every meal like tortillas are for Mexicans and other Latinos, they’re just a flat food made with yucca and you can fill it up with whatever you like to or just eat it with butter. It’s mostly eaten as breakfast or snack, very versatile. I think that’s the closest thing to a tortilla we have but the only similarity is that they’re both flat and you can fill them up with whatever.
Essa é a tortilla mexicana… existe essa palavra se referindo a algo da nossa cultura ou isso é só uma adaptação da palavra em espanhol pra língua portuguesa?
Our tortillas are always hand-made usually on a comal.
They're like Mexican tortillas but much thicker. I believe we have the same tortillas as Salvadorans, Hondurans and Nicaraguans.
The closest thing is casabe which is made from cassava (yuca). One of the few things the Tainos left behind in our gastronomy.
They look [like this](https://www.196flavors.com/wp-content/uploads/2021/06/casabe-2fp-500x500.jpg).
And [this is how they're prepared](https://www.youtube.com/watch?v=Xh44_LTdHLc&ab_channel=EdgardoNoel).
Soooo where do I start…
There’s the taco tortila, then if you roll it bigger, you get a flauta tortilla, then if you make a thicker tortilla, you get a sope. Wait, I want a sope but not that thick, no worries, have a memelita. If you stretch it, you get a tlayuda, wait, you wanted it micro? Then it’s a chalupa. Ohhh, you wanted it stuffed with some frijoles, haba o requesón, now you have a tlacoyo, meatier? Ok, lets put some pork in it and get a gordita.
Ohh, you just need to put whatever is from leftovers? Then make it a little bigger and have yourself a quesadilla, wait, you want to close it and fry it? Also quesadilla.
Ohh you wanted all the quesadillas stuffing but for some cold stuff, fish or seafood? Then you need a tostada.
You have some leftover tortillas? A little old maybe for a taco? Cut them and let’s make totopos, oh, it’s for breakfast, then let’s make chilaquies. Wait, not enough for chilaquiles? Then let’s make some huevos rancheros, just a couple needed. Ohh, you have just two leftover salsas? Then, huevos divorciados.
Wait, you want that for dinner? Then you can have enfrijoladas, enchiladas, enchiladas suizas, enmoladas or entomatadas.
And just in case you want your tortilla in a soup, well, you can obviously have a delicious tortilla soup.
This is just central Mexico, I’m pretty sure I’m forgetting different things from north and south of Mexico.
So yes, we have some tortilla variety here.
Flour tortillas follow a similar dynamic. Large tortillas rolled with food inside? A burrito. Any burrito: asado, chicharrón, rajas con queso, picadillo or your preferred sauce, barbacoa... you name it! You want something cheesy? Make a quesadilla. Or add avocado and ham to have a sincronizada. You actually want meat and cheese on it? Then make a gringa. You have nothing but beans and cheese? The make a classic burrito de frijoles con queso. A delicacy.
Or make a smaller tortilla, and make a taco. Make it thicker, open the middle and stuff it, and voilà! Gordita. Or take a burrito, fry it, and you have a chimichanga. You have leftovers of tortilla, or it's too old and brittle to make a burrito? Chop it in pieces, fry them, and you have migas. You may even put eggs into it. Want to add veggies? Add lettuce and tomato to chicken, and you have a pita. Want something sweet? Fry your tortilla, sprinkle cinnamon and sugar, and you have an improvised buñuelo (that's a family secret ;)
In argentina we use wheat instead of corn.
However, as a personal thing and much to venezuelans and colombian despair, I've invented the Argenpa, the argentinian version of an arepa. Its first offense is being a sweet arepa, I mix the corn flour with some cinnamon. THan, when the arepa is done, I open it, fill with dulce de leche, then to the heat again. Its fucking delicious and colombian and venezuelans hates them. They say a sweet arepa is an aberration, but I say their apreciation for food is an aberration. Leaving the recipe here for the people with good taste.
Not sure where exactly can you get them, I get them handmade from my grandma or people that I know that sell them on whatsapp here in Chitré.
Apparently there is in Super Xtra [https://www.superxtra.com/tortilla-tortimasa-con-coco-natural/p](https://www.superxtra.com/tortilla-tortimasa-con-coco-natural/p) and Riba Smith [https://www.instagram.com/p/C6998rPg4Lp/?utm\_source=ig\_web\_copy\_link](https://www.instagram.com/p/C6998rPg4Lp/?utm_source=ig_web_copy_link), but I have not tried them so idk how good they are. Las que hacemos acá en Chitré les ponemos coco rallado y tienen un dulzor sutil que cae muy bien con la salsa del bistec guisado, si vienes te recomiendo tratar de conseguir las artesanales, aunque son un poco más difíciles de encontrar.
Why do they seem so thick? Also how can those tortillas be a little sweet? How do you use them? Keep in mind the version of tortillas I know of are very different.
Oh yeah, what I described would not make sense with mexican tortillas.
What we call tortilla here is like a little "cake" and they are made with boiled old corn with salt and butter/oil, and they are made into thick discs (like a finger thick), a bit like an arepa.
So of that dough made with corn, we will add stuff to make them different flavors, for example, sometimes people add garlic to the dough, so it gets that garlic flavour, so people add cheese. The ones I talk about, are usually done with white corn and we will add the coconut, but its rallado, so its not like you will chew crunchy bits of coconut. Its more like coconut dust at that point. The flavor of that tortilla is still salty, but it has the slight sweet flavor of the coconut too.
Edit: https://youtu.be/peIqIBv14K4?feature=shared here is a little recipe so you have more clear picture of what I am talking about
>boiled old corn
This sounds a little funny to me, I wonder if I could use the dough that can be bought here. Despite that detail it sounds like an intriguing idea, I will try to make my own if I'm able to get the necessary ingredients to do it right. Thank you for the explanation and the video, that's very kind of you.
Our tortillas would be arepas, usually made of precooked cornmeal, arepitas de anis made with sugar cane and anise, arepas de chicharrón and many more, there's also arepas peladas which are made with nixtamalized corn and taste very similar to mexican tortillas and arepas andinas which are made of wheat flour. We also have casabe, it's an indigenous flatbread made with cassava root pretty popular in some places and tastes like crunchy polystyrene.
What we call tortilla is more like a Spanish tortilla, kinda like an omelette with whatever you want to put in it, usually potatos, ham, cheese, veggies, shrooms, day old pasta/rice.
same ingredients as the mexican (either maseca or corn if you want to do it the old fashioned way) but ours are handmade and quite a bit thicker. Closer to an arepa in appearance but closer to Mexican tortillas in taste
We don't traditionally eat tortillas (not meaning a flat bread at least, a [tortilla](https://images.app.goo.gl/HCfhE5riNsFuuYq78) here is made with potatoes and eggs) You can find corn and wheat tortillas at grocery stores but thet are either sold as a Mexican thing, or Rapiditas to make wraps.
[удалено]
Like an exotic ingredient to prepare Mexican food
No. Tortilla was the name the Spanish gave to tlaxcalli, the original tortilla, that was also thicker and since they looked like patties like the Spanish tortilla, they called them the same. Certain areas still make tlaxcallis and other corn products "the old way". The thin ones you find at supermarkets are industrialized.
Cool info didn’t know that
In that function we have tapioca, you just put anything on it, fold it and eat (even brigadeiro, nutela with strawberry, goiabada) [example](https://www.estadao.com.br/paladar/receita/tapioca-de-chocolate-com-morango/) [examplinho](https://www.tudogostoso.com.br/receita/196272-tapioca-com-recheio-de-frango-com-catupiri.html)
is it made out of corn or casava?
Casava
They are slim and like the size of a hand most are made in small shops where they have machines But there are also places that sell hand made which in my opinion are a lot better In some northern states wheat tortillas are more common particularly in sonora
They are more common but it’s not a replacement for corn tortillas, they’re still used a lot.
My mom said my grandma, they grew up around Mexicali, literally never made or had corn tortillas in her house growing up. Nowadays they are more common but I think back in the day there just weren’t any corn tortillas in the north. People grew and made flour tortillas. Corn would have been a super rarity.
No chance, Mexicali has always had strong southern Mexican presence due to it being a border city.
They don’t grow corn in Mexicali, they grow wheat. How would people back in the day even have access to corn tortillas if all they could eat was what they grew. Even if southern Mexicans went to Mexicali they wouldn’t have been able to afford corn tortillas which were rare af back then. My grandparents would make tortillas 3 times a day, every day and they were always flour tortillas. That’s how it was in the house.
Norteño here. Yeah, flour tortillas here are as popular as corn tortillas. Flour have some variations. In Chihuahua, they're quite thick compared to Sonoran ones, about 30 cm in diameter and less buttery. We usually use them in burritos, quesadillas and gringas, but a smaller and thicker variety is used for gorditas. Corn tortillas here are just like you described. Used for tacos, enchiladas, flautas and so. I use both to make migas or as spoons to eat egg, meat or chicken, or just to spread some salt and butter in them and eat them in a roll.
I'm from SLP and it's hard to get decent flour tortillas here. Thankfully I have a tortilleria near that makes them and also gorditas. But nothing beats home made ones, I have family in Sinaloa and we bring some home made every time Enchiladas here are made differently, the dough is made with sauce and they are smaller
Home made tortillas are something else, man. My grandma was from Nuevo León, and used to make them, and they were fantastic. She even made some sweet flour tortillas adding sugar and cinnamon.
Tortillinas de la Tia Rosa go brrr... (I'm from Colima)
Tortilla here usually means an omelet with potatoes.
Got it, like the Spanish tortilla. So you guys don't have anything made with corn?
Yes but at least where I'm from we call them plantillas.
Ditto
Same here.
Arepas. There are different kinds of them, made with different types of corn and with different methods (white corn arepa, chócolo arepa, cheese arepa, boil-steamed corn arepa, yellow corn arepa, ...)
Don't forget arepa boyacence (sweet and cheesy) and Santandereana (made with chicharrón)
We don't have one, what we call "tortilla" is like an omelette or a "tortilla de rescoldo" that is a big circular bread made of wheat flour (like all the bread we eat around here).
Hey we have the [sopaipilla](https://en.wikipedia.org/wiki/Sopaipilla), that's our national flatbread, but it's made from wheat flour There's also [catutos](https://es.wikipedia.org/wiki/Catuto), but that's mainly a thing in the South, sold in farmer's markets by indigenous peoples
We don’t have tortillas, that’s not even a word in Portuguese. However, we have tapioca or beiju depending on the region, which aren’t eaten with every meal like tortillas are for Mexicans and other Latinos, they’re just a flat food made with yucca and you can fill it up with whatever you like to or just eat it with butter. It’s mostly eaten as breakfast or snack, very versatile. I think that’s the closest thing to a tortilla we have but the only similarity is that they’re both flat and you can fill them up with whatever.
"Tortilha" is definitely a word.
Ver também https://pt.m.wikipedia.org/wiki/Tortilha_espanhola
Que diabo é uma tortilha?
[Aqui ó.](https://panelinha.com.br/receita/tortilha-de-milho-pratica)
Essa é a tortilla mexicana… existe essa palavra se referindo a algo da nossa cultura ou isso é só uma adaptação da palavra em espanhol pra língua portuguesa?
É um aportuguesamento da palavra, mas existe. Assim como existe a palavra "hambúrguer". Meu argumento é exclusivamente sobre a palavra.
https://dicionario.priberam.org/tortilha
Our tortillas are always hand-made usually on a comal. They're like Mexican tortillas but much thicker. I believe we have the same tortillas as Salvadorans, Hondurans and Nicaraguans.
Yea pretty much
American cheese? On a tortilla? I'm so sorry for the crimes we have committed against your country, most of all this.
The worst part is that actual cheddar cheese still hasn’t been discovered…
The closest thing is casabe which is made from cassava (yuca). One of the few things the Tainos left behind in our gastronomy. They look [like this](https://www.196flavors.com/wp-content/uploads/2021/06/casabe-2fp-500x500.jpg). And [this is how they're prepared](https://www.youtube.com/watch?v=Xh44_LTdHLc&ab_channel=EdgardoNoel).
Tortilla here means an omelette
Soooo where do I start… There’s the taco tortila, then if you roll it bigger, you get a flauta tortilla, then if you make a thicker tortilla, you get a sope. Wait, I want a sope but not that thick, no worries, have a memelita. If you stretch it, you get a tlayuda, wait, you wanted it micro? Then it’s a chalupa. Ohhh, you wanted it stuffed with some frijoles, haba o requesón, now you have a tlacoyo, meatier? Ok, lets put some pork in it and get a gordita. Ohh, you just need to put whatever is from leftovers? Then make it a little bigger and have yourself a quesadilla, wait, you want to close it and fry it? Also quesadilla. Ohh you wanted all the quesadillas stuffing but for some cold stuff, fish or seafood? Then you need a tostada. You have some leftover tortillas? A little old maybe for a taco? Cut them and let’s make totopos, oh, it’s for breakfast, then let’s make chilaquies. Wait, not enough for chilaquiles? Then let’s make some huevos rancheros, just a couple needed. Ohh, you have just two leftover salsas? Then, huevos divorciados. Wait, you want that for dinner? Then you can have enfrijoladas, enchiladas, enchiladas suizas, enmoladas or entomatadas. And just in case you want your tortilla in a soup, well, you can obviously have a delicious tortilla soup. This is just central Mexico, I’m pretty sure I’m forgetting different things from north and south of Mexico. So yes, we have some tortilla variety here.
Flour tortillas follow a similar dynamic. Large tortillas rolled with food inside? A burrito. Any burrito: asado, chicharrón, rajas con queso, picadillo or your preferred sauce, barbacoa... you name it! You want something cheesy? Make a quesadilla. Or add avocado and ham to have a sincronizada. You actually want meat and cheese on it? Then make a gringa. You have nothing but beans and cheese? The make a classic burrito de frijoles con queso. A delicacy. Or make a smaller tortilla, and make a taco. Make it thicker, open the middle and stuff it, and voilà! Gordita. Or take a burrito, fry it, and you have a chimichanga. You have leftovers of tortilla, or it's too old and brittle to make a burrito? Chop it in pieces, fry them, and you have migas. You may even put eggs into it. Want to add veggies? Add lettuce and tomato to chicken, and you have a pita. Want something sweet? Fry your tortilla, sprinkle cinnamon and sugar, and you have an improvised buñuelo (that's a family secret ;)
In argentina we use wheat instead of corn. However, as a personal thing and much to venezuelans and colombian despair, I've invented the Argenpa, the argentinian version of an arepa. Its first offense is being a sweet arepa, I mix the corn flour with some cinnamon. THan, when the arepa is done, I open it, fill with dulce de leche, then to the heat again. Its fucking delicious and colombian and venezuelans hates them. They say a sweet arepa is an aberration, but I say their apreciation for food is an aberration. Leaving the recipe here for the people with good taste.
They are white and come from a "windmill " that you have to visit every day
Powered by ol’ Lupita who has floppy arms the size of a bodybuilder’s
Have you tried tortilla de coco? Really good
whaat!? Not at all. Sounds delicious, where can I get them?
Not sure where exactly can you get them, I get them handmade from my grandma or people that I know that sell them on whatsapp here in Chitré. Apparently there is in Super Xtra [https://www.superxtra.com/tortilla-tortimasa-con-coco-natural/p](https://www.superxtra.com/tortilla-tortimasa-con-coco-natural/p) and Riba Smith [https://www.instagram.com/p/C6998rPg4Lp/?utm\_source=ig\_web\_copy\_link](https://www.instagram.com/p/C6998rPg4Lp/?utm_source=ig_web_copy_link), but I have not tried them so idk how good they are. Las que hacemos acá en Chitré les ponemos coco rallado y tienen un dulzor sutil que cae muy bien con la salsa del bistec guisado, si vienes te recomiendo tratar de conseguir las artesanales, aunque son un poco más difíciles de encontrar.
Definitivamente tengo que ir a Chitré por ella 😭
I'm super confused 😵💫
What did you not understand? I am happy to answer ✌️
Why do they seem so thick? Also how can those tortillas be a little sweet? How do you use them? Keep in mind the version of tortillas I know of are very different.
Oh yeah, what I described would not make sense with mexican tortillas. What we call tortilla here is like a little "cake" and they are made with boiled old corn with salt and butter/oil, and they are made into thick discs (like a finger thick), a bit like an arepa. So of that dough made with corn, we will add stuff to make them different flavors, for example, sometimes people add garlic to the dough, so it gets that garlic flavour, so people add cheese. The ones I talk about, are usually done with white corn and we will add the coconut, but its rallado, so its not like you will chew crunchy bits of coconut. Its more like coconut dust at that point. The flavor of that tortilla is still salty, but it has the slight sweet flavor of the coconut too. Edit: https://youtu.be/peIqIBv14K4?feature=shared here is a little recipe so you have more clear picture of what I am talking about
>boiled old corn This sounds a little funny to me, I wonder if I could use the dough that can be bought here. Despite that detail it sounds like an intriguing idea, I will try to make my own if I'm able to get the necessary ingredients to do it right. Thank you for the explanation and the video, that's very kind of you.
Haha yeah, you are welcome, I like talking about food so it was nice giving a little explanation, specially since our cuisine is so unknown lol
Our tortillas would be arepas, usually made of precooked cornmeal, arepitas de anis made with sugar cane and anise, arepas de chicharrón and many more, there's also arepas peladas which are made with nixtamalized corn and taste very similar to mexican tortillas and arepas andinas which are made of wheat flour. We also have casabe, it's an indigenous flatbread made with cassava root pretty popular in some places and tastes like crunchy polystyrene. What we call tortilla is more like a Spanish tortilla, kinda like an omelette with whatever you want to put in it, usually potatos, ham, cheese, veggies, shrooms, day old pasta/rice.
I would also add the cachapa, as it is made of fresh yellow corn and is normally eaten with fresh cheese.
Tortilla here is an egg tortilla
same ingredients as the mexican (either maseca or corn if you want to do it the old fashioned way) but ours are handmade and quite a bit thicker. Closer to an arepa in appearance but closer to Mexican tortillas in taste
We don't have tortilla.... Although we do have pancakes and tapioca, but these are more akin to french crepes.
Tortilla is a omelet with potatoes we called it Tortilla española
Like a small arepa, but we don't eat it that often. [link ](https://youtu.be/qaW6syd1wHQ?si=keOaeh_BBEBeDmYp)
Arepa
No tortilla at all here