Tortillas are a fundamental part of Mexican cuisine and have become a beloved staple worldwide. These versatile flatbreads come in two main varieties: corn and flour. Each has its unique history, evolution, and culinary applications. In this blog post, we’ll explore the origins of tortillas, how they have changed over the years, and where you can find the best tortillas in Australia.
The Origins of Corn Tortillas
Ancient Beginnings: The history of corn tortillas dates back thousands of years to ancient Mesoamerica. The indigenous peoples of this region, including the Aztecs and Mayans, were the first to cultivate maize (corn) around 3,000 BCE. Corn was not only a dietary staple but also held significant cultural and spiritual importance.
Nixtamalization: The process of making corn tortillas begins with nixtamalization, an ancient technique where dried corn kernels are soaked and cooked in an alkaline solution, usually limewater. This process enhances the nutritional value of the corn, makes it easier to grind, and imparts a distinct flavour to the tortillas. The treated corn, known as nixtamal, is then ground into masa (dough), which is shaped into thin discs and cooked on a comal (a flat griddle).
Evolution and Spread: Corn tortillas remained largely unchanged for centuries. When the Spanish arrived in the Americas in the 16th century, they adopted corn tortillas into their diet and introduced wheat, leading to the creation of flour tortillas.
The Emergence of Flour Tortillas
Spanish Influence: Flour tortillas originated in Northern Mexico and the Southwestern United States, areas where wheat was more readily available than corn. The Spanish settlers introduced wheat to the indigenous people, who adapted their traditional tortilla-making techniques to create a new type of tortilla using wheat flour.
Characteristics: Flour tortillas are typically softer and more pliable than corn tortillas, making them ideal for dishes like burritos and quesadillas. They are made from a simple dough of wheat flour, water, fat (lard or vegetable shortening), and a pinch of salt, rolled into thin discs and cooked on a comal.
How Tortillas Have Changed Over the Years
Industrialization: The 20th century saw the industrialization of tortilla production, making them more widely available and affordable. Modern machinery allowed for mass production of both corn and flour tortillas, preserving traditional methods while increasing efficiency.
Global Popularity: Tortillas have become a global phenomenon, with variations and adaptations in many countries. In Australia, tortillas are a popular choice for wraps, tacos, and a variety of other dishes, reflecting the influence of Mexican cuisine on Australian food culture.
Artisanal Revival: In recent years, there has been a revival of traditional tortilla-making methods, with a growing appreciation for artisanal and handmade tortillas. This trend highlights the importance of quality ingredients and traditional techniques in creating authentic flavours.
Best Tortillas Available in Australia
La Tortilleria: Based in Melbourne, La Tortilleria produces traditional corn tortillas made from non-GMO corn sourced from small Mexican farms. They use the ancient nixtamalization process to create tortillas with an authentic flavour and texture.
La Banderita: La Banderita offers a variety of high-quality tortillas, including both corn and flour varieties. Known for their soft texture and authentic taste, they are a favourite among many Australian households. La Banderita tortillas are available in select supermarkets and specialty stores across Australia.
Conclusion
The history of tortillas is a testament to the enduring cultural and culinary significance of this simple yet versatile flatbread. From ancient Mesoamerican corn tortillas to the Spanish-influenced flour tortillas, they have evolved and adapted over thousands of years. Today, tortillas continue to be a staple in many households, offering a delicious and convenient way to enjoy a variety of dishes.