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1800-1860 - Mexican-American and Spanish Borderlands Communities of the Early 19th Century Southwest.
Corn tortillas are a fundamental staple of Mexican and Southwestern cuisine, made from nixtamalized corn masa. In the early 19th century, these tortillas were widely consumed in Spanish borderlands and Mexican-American communities, providing a versatile bread substitute.
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Difficulty
Medium
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes
Servings
12 tortillas
Region
Southwest
Era introduced
1800-1860
Introduced by
Mexican-American and Spanish Borderlands Communities of the Early 19th Century Southwest.
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The use of nixtamalized corn to make tortillas has deep roots throughout Mexican and Native American food traditions. During the early 1800s in the Southwest and Spanish borderlands, corn tortillas were integral to daily meals and cultural identity, serving as a bread substitute and accompaniment to many dishes. The simple process of mixing masa harina with water and cooking on a griddle remains largely unchanged.
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