Tortillas are an exceptionally versatile flatbread that has exploded in popularity in recent years. While you might find tortillas made from a variety of grains, most are composed of either corn or flour. Knowing the difference will help you get the most out of your meal the next time you sit down at a Mexican restaurant.

What Are Corn Tortillas?

Corn is native to Mexico, where families have been using this common grain to make tortillas for hundreds of years. These, made by cooking corn in limewater, were passed down from the ancient Aztecs. This makes corn tortillas the obvious choice if you’re going for a truly authentic experience.

Corn tortillas are typically yellowish or brown in color and are usually smaller than their flour counterparts. Corn tortillas are generally less stable, so larger tortillas will likely tear and fall apart once they’re filled with ingredients.

What Are Flour Tortillas?

Flour tortillas developed in Mexico after the Spanish introduced wheat to Central America. These white discs of flatbread are much more popular in the United States and Mexico, where they’re found in a variety of sandwich shops, fusion cuisines, and Mexican restaurants.

Because flour is more stable than corn, flour tortillas are typically larger. This makes them ideal for burritos, enchiladas, and other dishes that hold a lot of fillings.

Traditionally, flour tortillas were made out of refined flour and water. However, many manufacturers offer whole-wheat alternatives to appeal to more health-conscious consumers.

With a wide selection of delicious, authentic recipes, CaliTacos Restaurant is one of Chandler, AZ’s favorite Mexican restaurants. Their menu features a variety of options, ranging from traditional dishes to specialty tacos and other one-of-a-kind flavor experiences. Visit their website to browse their menu today, call (480) 550-6522 with any questions, or just drop by to discover your new favorite Mexican restaurant today.