Odessa, Texas — When it comes to tortillas, Texans take it very seriously. In fact, a restaurant’s tortillas can make or break a business. For example, regardless of how good the food is, if the tortillas aren’t good, I have no regret never eating there again. However, the thing is I am not alone in that notion. There are plenty of people who operate much the same.
Corn Tortilla:
Corn tortillas, the O.G. of the tortilla world, dates back thousands of years when mesa (or dough) was developed and the corn-based dough mix was flattened and cooked on a hot surface. In more modern times, homemade corn tortillas have a very similar texture to that of flour tortillas. All while store-bought corn tortillas have a rougher texture and are more uniform on size and taste.
Flour Tortilla:
Flour torillas are my personal favorite. It’s believed that they first originated when the Spanish arrived in the MesoAmerican colonies around the early 1500s. They devised their own take on tortillas and integrated wheat into the dough which later became what we know as flour tortillas. By this time, tortillas were already exceedingly popular. It did not take long for the flour variants to become a favorite as well.
Which Is Better?
In the age-old question on which is better, it’s safe to say that it comes down to personal preference. Depending on whom you ask, some will choose corn while others will choose flour. In a perfect world, all tortillas would be fresh and homemade. However, we live in a world where store-bought tortillas are sometimes unavoidable. Especially if a restaurant cuts corners and would rather buy them versus make them themselves. 👎For the sake of being thorough, I am going to give my opinion on which I prefer…