¡Viva la tortilla, viva México!

The history of the corn tortilla is deeply rooted in the pre-Columbian cultures of Mesoamerica, particularly in regions like Mexico, Guatemala, El Salvador, Honduras, and Nicaragua. Corn, or maize, was a staple crop for these civilizations and played a significant role in their societies and diets.

Here is an overview of the history of the corn tortilla

Domestication of Maize: Maize is believed to have been domesticated around 9,000 years ago in southern Mexico from a wild grass called teosinte. Over time, the cultivation of maize spread throughout Mesoamerica, becoming a vital part of the agricultural practices in various societies.

Ancient Civilizations: Civilizations such as the Olmec, Maya, and Aztec, which thrived between 1200 BCE and 1521 CE, relied heavily on maize as a dietary staple. These cultures developed various techniques for processing maize, including the nixtamalization process.

Nixtamalization: The nixtamalization process involves soaking maize in an alkaline solution, typically lime water, which softens the corn and makes its nutrients more bioavailable. This process not only improved the nutritional value of maize but also made it easier to grind the kernels into masa, the dough used to make tortillas.

Tortilla Making: The ancient Mesoamericans would grind the soaked maize into masa using stone grinding tools called metates and mano. They would then shape the masa into flat, round discs and cook them on hot clay griddles or comals.

Spanish Influence: When the Spanish conquistadors arrived in Mesoamerica in the 16th century, they encountered the indigenous peoples making and consuming tortillas. The Spanish adopted the use of corn in their own diet, and tortillas became an integral part of their culinary traditions as well.

Modern Times: With the introduction of industrial milling and processing techniques, tortilla-making underwent changes, and commercial production of tortillas became more widespread. In some areas, wheat flour tortillas gained popularity, but corn tortillas remain a fundamental element of Mesoamerican cuisine.

Today, corn tortillas are still a staple food in many Latin American countries and are enjoyed worldwide. This September, lets celebrate the Mexican Independence with a corn tortilla and all its forms:

1. If you put any type of food in them, like shredded beef or stew, it becomes a TACO.

2. If you fry it, it becomes a TACO DORADO.

3. But, if that taco is rolled and then fried, it becomes a FLAUTA.

4. If instead of shredded beef or stew you put cheese in it, it is a QUESADILLA.

5. But if you fry the quesadilla and splash it with green salsa and melt it in the oven with cheese, it becomes ENCHILADAS SUIZAS.

6. But if you cut that tortilla into strips, then fry and top with cheese and chile salsa, it becomes CHILAQUILES.

7. But if instead of chile salsa you smother it with refried beans, it becomes ENFRIJOLADAS.

8. Or if it is smothered in tomato sauce, it is now ENTOMATADAS.

9. If you cut a tortilla in triangles and fry them, they are now TOTOPOS good for NACHOS.

10. But if you fry them whole and top them with meat, cheese, salsa, and cream, it is now a TOSTADA.

A popular favorite? Warm tortilla with butter, salt and rolled up. Comfort food for sure!

Viva Mexico and its cuisine. Simple yet mesmerizing flavors, aroma and magically addictive.