“maize tortilla stack”
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tɔːrˈtiːʲə/
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(aka wheat tortilla to differentiate it from other uses of the word tortilla, which in spanish means “small torta“, / “small cake”)
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(a flour tortilla / is a type of soft, thin flatbread made from finely ground wheat flour from ‘mexico’)
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(originally derived from the ‘corn tortilla’, a bread of ‘maize’ which pre-dates the arrival of ‘europeans’ to ‘the americas’, the ‘wheat flour tortilla’ was an innovation by exiled spanish jews who did not consider ‘corn meal’ to be ‘kosher’, using ‘wheat’ brought from ‘europe’, while this region was the colony of ‘new spain’)
(it is made with an unleavened, water based dough, pressed and cooked like corn tortillas)
(in spanish the word “tortilla”, without qualification, has different meanings in different regions)
(in Spain it is an omelette; in Mexico and Central America it is a corn tortilla; and in many other places a ‘flour tortilla’)
(‘flour tortillas’ are commonly prepared with meat, mashed potatoes, cheese and other ingredients to make dishes such as tacos, quesadillas and burritos (a dish originating in the Ciudad Juarez, Chihuahua, Mexico / El Paso, Texas area)
(‘tortillas’ are also very similar to the unleavened bread popular in Semitic, eastern Mediterranean and southern Asian countries, though thinner and smaller in diameter)
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(in ‘china’, there is the laobing (烙餅), a pizza-shaped thick “pancake” that is similar to the ‘tortilla’)
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*👨🔬🕵️♀️🙇♀️*SKETCHES*🙇♂️👩🔬🕵️♂️*
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*🌈✨ *TABLE OF CONTENTS* ✨🌷*
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