Flour Vs Corn Tortillas - Which Side Are You On?

Around the world, the tortilla continues to win the hearts of all who meet her. And rightly so. The irresistible taste and incredible diversity of this integral element of Mexican cuisine make it simply impossible to not fall in love with her.

Flat, round and unassuming, the tortilla doesn’t need a showy exterior. Her star power lies within the flour or corn that infuses her every fiber with subtle flavor and makes the tortilla the essential base for an unforgettable taco experience.

But what exactly is it that makes a flour tortilla different from a corn tortilla? Are they both “really” Mexican? Why do they taste so different? For answers to these questions and more, join us as we get to know the tortilla up close and personal.

Corn Tortillas—The Origin of Eternal Culinary Happiness

Long before the taco or the burrito came to be, the corn tortilla was already a vital element of the indigenous diet in the lands that would much later become modern-day Mexico. Archeological records show evidence of a flatbread made from ground corn dating all the way back to 500 B.C.

It’s not actually possible to determine exactly when or who invented what we now know as the corn tortilla. However, we do know that corn represented the relationship between the indigenous people and their gods, who, according to tradition, had formed humans from corn.

As such, the corn tortilla represents much more than food for the Mexican people. It’s a present-day symbol of their roots and traditions.

Today, the corn tortilla is produced on a massive scale with dough made from dried corn cooked in a lime-water solution. She’s an essential part of every Mexican meal and, without a doubt, the most traditional option for your taco.

The notable corn flavor and texture accent any traditional taco filling. With just one bite, your taste buds are taken directly to a street stand in the heart of Mexico, no matter where in the world you find yourself.

For those watching their waistlines, a corn tortilla also tends to be the healthier choice, with fewer calories and less fat than most flour tortilla options.

Flour Tortillas—A Regional Adaptation of a Beloved Standard

From buffalo wraps to breakfast burritos, the flour tortilla has found a way to enter the US culinary scene with its amazing diversity and adaptability to any number of fillings.

Such a warm reception could cause us to wonder if the flour tortilla is truly an authentic Mexican food, but don’t let her international popularity fool you. The flour tortilla, although with a shorter history than her corn-based sister, is still proudly Mexican.

We can’t be sure of the actual year when the flour tortilla was born, but we do know that she came to be during Mexico’s colonial period (1701-1821). Some trace her roots back to an adaptation of the corn tortilla by Spanish colonizers. Others identify the flour tortilla as an invention from the northern part of Mexico in regions where wheat is more plentiful than corn.

Whatever her exact origin may be, the flour tortilla has numerous culinary adaptations throughout Mexico and the world.

She is literally what holds together a burrito with the filling of your choice. The always popular cheese quesadilla (known as a Keka de Queso here at My Taco Guys) is also often made with a flour tortilla.

And, of course, the flour tortilla’s adaptability to traditional taco meats and salsa has made her the favorite in taquerias for those not accustomed to the stronger flavor and texture of corn tortillas.

The Perfect Tortilla for Your Taco

Whether you love the depth of flavor provided by corn or the soft texture of flour, there’s no doubt that choosing your tortilla is the first step to building your perfect taco. They so effortlessly adapt themselves to taqueria meats, fillings and salsas that it’s impossible to not love them both.

Here at My Taco Guys, we simply can’t pick a favorite tortilla. Whether you’re craving El Guapo, El Jefe or El Cowboy, we suggest you live your taco-eating experience to the max and go ahead and order twice the tacos, half with corn tortillas and the other half with flour.