I love flour tortillas. There’s nothing like biting into a fresh, hot, delicious flour tortilla. The combination of the soft, crispy, and chewy dough is irresistible. Hopefully this love comes across in our tortillas.
I’m sure you know parts of this story - the Spaniards conquered Mexico, and with them they brought wheat. Mexicans integrated wheat into their diets, making pan dulces (sweet breads), tortas & other breads, and of course flour tortillas.
In most of Mexico, the corn tortilla still reigns supreme king, but in Northern Mexico, and Texas, the flour tortilla is [almost] as much a staple as the corn tortilla. I often say that this is probably the main thing that makes Taco Addicts ‘Tex-Mex.’ It’s not about yellow cheese, or being smothered in sour cream - it’s that in Texas, we grow up with flour tortillas. A lot of local taquerias in Austin offer you the option of a flour or corn tortilla when you order your tacos. Or their menu has both, but they decide which tortilla belongs beneath which fillings.
I grew up eating flour tortillas. The local supermarket, H.E.B, that we went to when I was young had their own tortilleria in store, and always had fresh flour tortillas for sale. Then Central Market came along, and their tortillas rivalled even the HEB ones. These are the ones my parents would buy, and I would eat when I would come home from university, studying abroad, or travelling/living overseas.
Our tortillas at Taco Addicts are designed to remind Texans of those tortillas!
I was listening to a podcast on Bon Appetit the other week called Taco Nation, and both writers were talking about their love of the flour tortilla, and I could relate to everything they said. Even though I didn’t grow up with my mum making them at home, the flour tortilla feels like home to me. And when I heard those authors speak - it took me back to childhood in Austin.
Or to the kitchen every Wednesday, when I can pop a fresh tortilla in my mouth, hot off the comal!