It has since become a staple carbohydrate in North American and Mesoamerican cultures. The corn tortilla was first developed in Mexico, during prehistoric times. History This drawing is a recreation of the corn tortilla glyph found in the Codex Mendoza As such, this wheat flour flatbread tortilla is not to be confused with the Spanish omelette or any other egg-based one. Tortilla in Iberian Spanish also means omelette. Nahuatl tlaxcalli is derived from the verb (i)xca "to bake" with the help of the prefix tla- and two common suffixes - l- and - li (<- tli), that is "something baked". Tortilla, from Spanish torta, cake, plus the diminutive -illa, literally means "little cake". In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (also referred to as black maize). White and yellow tortillas are by far the most common, however. Likewise, corn meal and the tortillas made from it may be similarly colored. Maize kernels naturally occur in many colors, depending on cultivar: from pale white, to yellow, to red and bluish purple. The successful conquest of the Aztec empire by the Spanish and the subsequent colonial empire ruled from the former Aztec capital have ensured that this variation become the prototypical tortilla for much of the Spanish-speaking world. The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli ( ). A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal.Ī similar flatbread from South America, called an arepa (though arepas are made with ground maize, not hominy, and 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called tortilla by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). In North America, a corn tortilla or just tortilla ( / t ɔːr ˈ t iː ə/, Spanish: ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization.
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