I don’t have my camera currently so I have not updated this food blog for that reason….
Food Facts are fun…
The word “tortilla” originally comes from the Spanish word torta, which means “round cake”. When Spanish explorers discovered an unleavened flatbread made by the Aztecs, they called it tortilla (little torta).
466 years of flour tortilla history in 2008
– 1542 The Spaniards introduced the planting of wheat, and due to not finding the necessary ingredients to produce bread, the Spanish that were living in Sonora began to manufacture the zaruki, a cracked wheat mixed with water, which then became a flour tortilla.
– 1849 The flour tortilla appears in the northern states of Mexico and Texas in a dish made from flour tortillas filled with meat, then receives the name of burritos.
– 1947 Romana Acosta Bañuelos, from Jalisco, founds La Tapatia, in San Antonio, Texas, the first brand of flour tortillas in the United States. They were prepared by hand.
– 1972 Villamex registered the first patent for the machine to make the flour tortilla industrialized.
– 1983 Self-service shops made of specific facilities in the country are beginning to sell flour tortillas.
– 1983 The flour tortilla comes to Europe. They begin to be commercialized in England.
– 1984 President Miguel de la Madrid refused to support the production of the Mexican tortilla flour fortified with soybean as a food option.
– 1993 China begins to manufacture the Mexican flour tortilla.
Due to the widespread popularity of Mexican and Southwestern cuisines, tortillas have become very popular in United States. Tortillas are more popular today in the U.S. than all other ethnic breads, including bagels, English muffins and pita bread.
Tortillas have found their place in the American mainstream diet, where they now serve as substitutes for traditional meals such as hot dogs, lasagna, pitas, sandwiches and pizza. Tortillas can be used to hold a variety of fillings, used as food scoops, toasted and topped with salad, or served hot and plain.
The Tortilla Industry Association (TIA) estimates the retail tortilla category is a $2.12 billion market in the U.S.
Sixty-two percent of food industry suppliers—both commercial and non-commercial—reported using tortillas in their operations.
As a solution to both the problems of handling food in microgravity and preventing bread crumbs from escaping into delicate instruments, wheat flour tortillas have been used on many NASA Shuttle missions since 1985, because they produce fewer crumbs than bread.