Tortilla, originally a corn flatbread, is one of the essential bread varieties that has been present in Mexican culture since at least 700 B.C. The first tortilla was created out of the staple ingredient of indigenous cultures, the ubiquitous corn. Before being ground, the corn is mixed with an alkaline ingredient such as lime, a process called nixtamalization that makes the grain more nutritious and easier to digest.
The narrative of the tortilla inadvertently changed after the Spanish entered Mexico in the 15th century. They brought their culinary traditions, in which wheat played a crucial role. Whether made with corn or wheat, this ancient Mexican product has gained followers around the world and has become one of the most common bread varieties in the world.
Today, tortillas are usually used as a foundation and a wrapper to numerous dishes such as tacos, burritos, enchiladas, and quesadillas. They are also commonly served alongside stews and chilies, where they are often used as an accompaniment.
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