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When you sit down to order at your favorite Manchester Mexican restaurants, you’ll see that most of the dishes come with tortillas. And when you place your order, you often have a choice: corn or flour. So which do you choose? Crumbly corn or chewy flour tortillas? Which you choose depends on how you like your Mexican food and what you like about Mexican food. There’s no right or wrong answer to the corn or flour tortilla question, but they each bring something different to your Mexican food experience.
Some people will say that only corn tortillas are authentic to Mexican cuisine because corn has always been a staple of the Mexican diet. Corn is what we call a “New World crop,” meaning that it originates in the Americas rather than Europe or Asia. Wheat, on the other hand, is an Old World crop, so flour did not become part of Mexican food until the Spanish conquistadors brought it with them. If you are dedicated to having an authentic Mexican culinary experience, you’ll choose corn tortillas every time. However, wheat flour has been a part of Mexican cuisine for about 500 years now, so we think it’s earned its spot.
While it’s common to see both flour and corn tortillas used for tacos, you almost never see a burrito made with a corn tortilla. Why is that? The reason comes down to gluten. Gluten is the protein in wheat and similar grains that allows foods made with flour to stretch and keep their shape. Corn tortillas are slightly crumbly in texture because corn doesn’t have the elasticity flour gets from gluten. When you need to wrap a tortilla around a lot of ingredients, you don’t want it to break. The stretchy consistency of flour tortillas makes them better for wrapping around a lot of ingredients without breaking.
Whether you prefer corn tortillas or flour, we won’t judge your choices when you come to Vallarta Mexican restaurants in Machester. We want everyone to enjoy their favorite Mexican food, however you like it!