Tortilla is the Spanish word for “little cake” and although it applies to several different foods in various Latin cultures, the word is mainly used to refer to a potato based Spanish omelet and flat bread made from wheat flour or corn meal such as the ones available from Wholesale Tortillas Connecticut. For many centuries, flat bread tortillas have been a staple item in Mexican cuisine. As the demand for Mexican foods spreads globally, so has the production of this dietary mainstay, particularly in North American, Eastern Asia and Europe. The growing inclusion of tacos, burritos and enchiladas in many other nationalities’ cuisines have made this simple bread a standard menu item. Mexican tortillas, made with maize or corn are generally eaten in the Western world as deep fried discs or triangles and served with a variety of dips or beans. The wheat tortilla is generally used in Tex-Mex cuisine for tacos, burritos and enchiladas while the traditional Mexican cuisine uses the maize-based flat breads for such dishes. Wheat tortillas have also become a staple of northwestern Mexican states and many southwestern Native American tribes in the United States.
In a large number of Spanish-speaking countries, the tortilla is an omelet type egg-based dish made with beaten eggs, pieces of potatoes, chives and other seasonings. It is cooked slowing in a flat pan with a minimal amount of oil and served hot or cold. In the Basque region of Spain, maize tortillas, known as talo, were a traditional staple for farmers until wheat flour began being imported from Europe. The Panamanian tortilla is a deep fried cornmeal disk about three inches in diameter and the tortilla in Chile and Bolivia, while Mexican inspired is generally a salty flat cake made with wheat or maize and cooked over embers. Traditionally, maize tortillas were made maize kernels were soaked in a solution of lime water to remove their skins; then ground into maize dough. A piece of dough was patted down by hand into a thin pancake shape, placed on a hot griddle and cooked on both sides.
To meet the growing demands for tortillas, both wheat and maize based from such distributors as Wholesale Tortillas Connecticut, the process has since become more and more automated. From small gas powered machines in the 1950s to the modernized electric machines that not only form the dough but cook it, the wide spread popularity of tortillas around the world has grown to such proportions that there are machines what can produce over 50,000 cakes per hour in a variety of flavors. In the United States, tortillas have grown to be a mainstream food item, often surpassing bagels and muffins in sales and becoming the second largest type of packaged bread sold in some parts of the country. The Tortilla Industry Association estimates the tortilla industry in the United States to be a $6 billion a year leader in the Wholesale Tortillas Connecticut business and other types of distribution from restaurants to retail food markets.
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