Tortillas and Breads

Rarely will you eat a meal in Mexico without tortillas.  In fact Mexicans consume an average of 120 kilograms of tortillas per year. That is 22 pounds per month.

Tortillas de Maiz (corn tortillas) generally come in two different sizes. The most common is the tortilla de mesa (table tortillas) and is about 6 inches in diameter.

Tacos, however, are normally made with a smaller tortilla about 4 inches in diameter.  These smaller tortillas are also used for enchiladas and, after deep frying, for tostadas.

Wheat tortillas (tortillas de harina) are also eaten but not in numbers anywhere near the corn tortilla.  This is primarily a Northern specialty where they were first created.  This tortilla is normally larger than those made of corn (about 9 inches in diameter) and is used primarily for burritos.         

Sopaipillas are a deep fried bread dusted with powered sugar.  Served warm with honey, these are a delicious treat.  These might even be used as a dessert.

Bolillos are left over from the French occupation of the country in the mid to late 19th century.  These  little hard rolls are frequently served in seafood restaurants or sliced down the center and used for tortas (the Mexican equivalent of a submarine sandwich).

Nothing makes a good Mexican meal like fresh warm tortillas.  Unless, like me, you have the luxury of buying fresh warm tortillas at the tortillaria around the corner, learn to make your own.  Those little plastic bags of tortillas that have been sitting on your grocer's shelf for several days are not a good substitute and should only be used in a pinch.