In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (usually called "corn" in the United States). In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize.
A similar bread from South America, called arepa (though arepas are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called tortilla...
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In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (usually called "corn" in the United States). In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize.
A similar bread from South America, called arepa (though arepas are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called tortilla by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers called their tortillas tlaxcalli; these have become the prototypical tortillas.
Maize kernels naturally occur in many colors, depending on the cultivar: from pale white, to yellow, to red and bluish purple. Likewise, corn meal and the tortillas made from it may be similarly colored. White and yellow tortillas are by far the most common,...
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