Tortillas are ultimately a plate, an envelope surrounding the fillings that go in your taco. Originally, all tortillas were only made from the pulp of ground corn. Today there are a few variations, but the tortilla has been mainly unchanged for hundreds of years.  

Corn/Maize tortillas are generally warmed before serving, this makes them more pliable when using them as a vehicle for toppings. They can be warmed on a skillet, comal, or in the oven.

Yellow corn tortillas – made from yellow corn, these tortillas have a richer flavor than white corn tortillas. They are also ever slightly thicker than white corn tortillas.

White Corn Tortillas – Most common variety for taco trucks and restaurants. More subtle flavor than their yellow counterparts.

White Flour and Wheat Flour Tortillas are most popular for quesadillas, and burritos. Flour torillas are delicate and pliable. This makes them the ideal wrapping for your favorite fillings.

White Flour Tortillas – generally don’t have a distinct flavor, which makes them great for wraps and burritos.

Wheat Flour Tortillas have a recognizable flavor, making them less versatile to pair with as wide a range of flavors.

Flour Tortillas Variations

Spinach – Spinach is incorporated in the dough of these tortillas. It’s a good way to add a little something to your tortilla experience.

Blue Cornmeal – Popular in the southwest United states, the cornmeal gives the torillas a slightly more grainy texture and a blue tint.

Sundried Tomatoes –Just like spinach tortillas, these tortillas have sundried tomatoes incorporated into the dough, giving them a red hue.



If you are not near a tortilleria, buy tortillas from a place that sells a lot of them. It is important to think of tortillas just like you think of bread, the fresher the better.

To maintain freshness store in refrigerator for up to 2 weeks or freeze for up to 3 months.