Explore La Flor Del Norte
El sabor auténtico de Monterrey, México
The Tortilla - Culinary Symbol of Mexico
Anciently, the Aztecs took raw corn, dried it, and ground it to corn meal, eventually making it into corn dough or masa. They would then take a small ball of the masa dough and press it until it was about six to eight inches in diameter and place it on a griddle to cook quickly on both sides.
According to legend, tortillas (Spanish for “little cakes”) were invented by a Mayan peasant for his hungry king around 10,000 BC. When the Spanish arrived in Mexico, they discovered native inhabitants all ate some sort of maize (corn) bread. The Aztecs used a lot of maize, both eaten straight from the cob and in recipes. They ground the maize, and used the cornmeal to make a dough called masa.
Today, tortillas are ever-present and that’s because it’s one of Mexico’s most valued foods. It’s also at the core of many traditional dishes, including tacos, burritos, nachos, enchiladas, chilaquiles, and many more. From the Mayans and Aztecs to present day, tortillas remain a scrumptious symbol of the Mexican nation and its people.
Singer Luis Miguel’s tribute to Mexico.
(1:32) El Cerro de la Silla and Monterrey, Mexico.
El Cerro de la Silla and Monterrey, Mexico.
La Flor Del Norte offers nixtamalized corn tortillas for unrivaled taste and nutrition.
Nixtamalization is a healthy process that improves corn’s nutritional quality. Nixtamalization (cooking corn kernels with lime water) softens the exteriors of kernels, serving as a natural preservation method and enriching the masa (corn dough). This process provides necessary minerals for the human body. It is a method that has lasted since pre-Hispanic times.
"Si a una tortilla le pones comida, es un taco. Y si lo metes en aceite caliente, es un taco dorado. Ah, pero si lo metes enrrollado en el aceite, se llama flauta. Y si antes lo bañas en Chile guajillo, es una enchilada. Ahora, si al taco le pones queso por dentro, se convierte en una quesadilla. Y si le pones la salsa y el queso gratinado por fuera, se convierte mágicamente en enchilada suiza. Y cuando esa tortilla la partes en pedacitos, la metes en aceite y después le pones queso y chile, se transforma en chilaquiles. Sin embargo, cuando la metes en el sartén y la bañas con fríjoles, tienes unas enfrijoladas. Pero si en lugar de frijoles le pones salsa de jitomate, la has convertido en entomatadas!!!!
Si cortas tiritas y las metes en un caldillo de jitomate con pasilla crema, queso y aguacate, entonces es una deliciosa sopa de tortilla!!!
Si las enrollas y las bañas de crema y encima pones rajas de poblano y chorizo, te quedan unas maravillosas enjococadas... al cortarlas en triángulos y meterlas al aceite hirviendo, serán totopos...
Pero también puedes freírlas hasta endurecerlas, ponle encima todo lo que se te ocurra para que disfrutes de ricas tostadas..."
Y así, esto se llama "La Super posición cuántica de la tortilla."
*¡¡VIVA LA TORTILLA!!*
— Takeria La Palapa, llc, Marathon, FL