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A tortilla (/ t ɔːr ˈ t iː ə /, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ( [t͡ɬaʃˈkalli] ). [ 1 ]
A flour tortilla (/ t ɔːr ˈ t iː ə /, /-j ə /) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour.Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. [1]
Factory-made tortillas are widely sold, although they can easily be made at home. Tortilla production starts in the early morning as lunch is the main meal of the day for most people. In Mexico, lunch is eaten between 1:30 p.m. and 3:30 p.m. (1330 to 1530). Some supermarkets and grocery stores sell freshly made tortillas throughout the day ...
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
How to make a cheese quesadilla A quesadilla Half quesadillas, bisected to show content. A quesadilla (/ ˌ k eɪ s ə ˈ d iː j ə /; Spanish: [kesaˈðiʝa] ⓘ; Mexican diminutive of quesada [1] [2]) is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. [3]
Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s. [19] Burritos were mentioned in the U.S. media for the first time in 1934, [20] appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico that was written by historian Erna Fergusson. [21]
Papadzules (Spanish pronunciation: [papaˈtsules]; Mexican Spanish, from Mayan [papatsʼuːles]) is a traditional dish from the Yucatán Peninsula resembling enchiladas. In its simplest form it consists of corn tortillas dipped in a sauce of pepita (pumpkin seeds) filled with hard-boiled eggs, and garnished with a cooked tomato-pepper sauce.
In 1949, a recipe for a hard-shell taco first appeared in a cookbook, The Good Life: New Mexican food, which was written by Fabiola Cabeza de Baca Gilbert and published in Santa Fe, New Mexico. [5] Juvencio Maldonado, a restaurant owner from Oaxaca living in New York, is sometimes credited as the original inventor of a hard shell taco-making ...