Talk:Corn tortilla

message: It would be more proper to note that tortilla means omelette in the majority of Spanish speaking countries outside of Meso-America.  You would be hard pressed to get a Chilean, Argentine, Cuban or Dominican to think tortilla is anything else.
:The Diccionario de la Real Academia Español says 
:: 1. f. Fritada de huevo batido, en forma redonda o alargada, a la cual se añade a veces algún otro ingrediente.
:: 2. f. Am. Cen., Méx., P. Rico y R. Dom. Alimento en forma circular y aplanada, para acompañar la comida, que se hace con masa de maíz hervido en agua con cal, y se cuece en comal. Es fundamental en la alimentación de estos países.
:: 3. f. NO Arg., Bol. y Chile. Pequeña torta chata, por lo común salada, hecha con harina de trigo o maíz, y cocida al rescoldo.
:which means, roughly,
:: 1. f. Fritatta (or omelette) of beaten egg, in round or extended form, to which some other ingredient is sometimes added.
:: 2. f. Central America, Mexico, Puerto Rico, and Dominican Republic. Round, flat food, that typically accompanies a dish, made from corn dough boiled in water with lime (not the fruit), and cooked on a comal (metal or mud cooking surface). It is a dietary staple in these countries.
:: 3. f. Argentina, Bolivia, and Chile. Small flat cake, usually salty, made with wheat or corn flour, and cooked to the embers.
:The RAE indicates the Mexican tortilla is the normal meaning of tortilla in Mexico, Central America, Puerto Rico, and the Dominican Republic, and in South America, particularly in Chile, Argentina, and Bolivia, a different food is called tortilla, but it has much more in common with the Mexican kind than the Spanish kind. In Colombia, too, the normal meaning of tortilla would be the kind made with flour, not eggs, although it's not really a big part of the cuisine there (they eat arepas, which seem to be similar to Argentine, Bolivian, and Chilean tortillas).
:But all of this is beside the point, because this is the English Wikipedia, and the primary meaning of tortilla in English is the Mexican variety. However, yes, the point is correct that it might be a good idea to mention that to many speakers of spanish (if not necessarily the "majority of Spanish speaking countries) use tortilla to mean what is called a "Spanish tortilla" on this page.Nohat 01:30, 30 Nov 2004 (UTC)
thread_title:  Etymology 

message: "Corn tortillas are customarily served and eaten warm; when cool, they acquire a rubbery texture and are less appetizing."
I'm eating a cold tortilla right now, straight from the refridgerator, and it's delicious.—The preceding unsigned comment was added by 70.144.78.17 (talk • contribs) .
:I actually like them cold also. We are wierd. :p--Teacherbrock (talk) 14:40, 8 April 2008 (UTC)
thread_title:  Bias! Horrible and terrible Bias! 

message: "The flour tortilla is probably best known as the tortilla used to make burritos, a modern "mexi-cali" food invented in California."
That is totally false, I am from the northern mexican state of Sonora, where flour tortillas are the traditional ones and most consumed, maize tortillas are not as widespread as flour tortillas. —The preceding unsigned comment was added by 189.171.55.88 (talk) 18:42, 18 December 2006 (UTC)
thread_title:  Flour tortilla 

message: Nicaragua has been omitted from the section talking about handmade, thicker tortillas. Being the poorest country in central america, you can count on people making tortilla in the absence of Capital equipment.  I´m not sure what kind of citation you would need for this comment to be integrated into the article, but rest assured that I am there right now and I eat it three times a day and help the family desgranar (degrain) the kernels from the maiz.  Every Nicaraguan pueblo or communidad has a molino (a thing that grinds) for those who want to make maza from what they have soaked in cal (fireplace ashes) the night before.  190.7.64.101 20:00, 15 January 2007 (UTC)
thread_title:  Nicaragua´s Staple Food 

message: Tortillas may be historically unleavened, but the rollable white flour northern mexican tortilla that is often described in the article always has a leavening agent i.e. baking soda. Google "tortilla recipe" and the first three or four (admittedly americentric) results will all have baking soda. Unleavened maize tortillas are, and someone correct me if I am wrong, inflexible and crisp like matzo. They're more like what a North American might think of as a taco shell. Ombligotron 22:56, 17 February 2007 (UTC)
replies: text: You are right. I researched this and one of the main ingridients for Rexal, an ingredient used for Flour Tortilla, is baking soda (see: this link). I don't know about the maize tortilla, but at least for flour tortilla, it is used. You should add it, along with sources, to the article.  Hari Seldon 23:52, 17 February 2007 (UTC)
thread_title:  Unleavened 

message: Removed paragraph:
:"Most people agree that traditional stone-ground, handmade tortillas taste better, but these have been supplanted by cheaper, less labor intensive, and machine-ground corn flour tortillas. Most restaurants proud of their traditional fare will have at least one person bent over a hot comal, turning out an endless stream of piping hot, handmade tortillas.  " 
for POV, weasels, and un-encyclopedic language. Not worth revising as its mainly POV, and its only fact which regards in-restaurant tortilla making is mentioned already in another section. I do, however, think that industrial tortilla manufacturing should be addressed eventually. Just not like this of course.
Scgamboa 19:43, 16 May 2007 (UTC)
thread_title:  Deleted text 

message: Tortillas can only be made of flour, so its an unnecessary description. WWhile in Spain tortilla means something else that isnt relevant here as that is a Spanish word, the en word being omelette, for the en l;anguage tortilla can only mean made of flour, SqueakBox 19:50, 12 July 2007 (UTC)
replies: text: I made this comment before I saw the above, but I think it explains the changes: -SCEhardT 20:02, 12 July 2007 (UTC)
replies: text: Okay my edit summary wasnt clear and yes they are cooked they just arent toasted. On the other hand I think you are mixing up flour and wheat, these tortillas look like they are made of wheat rather than corn but all corn tortillas are amde of corn flour, its just another type of flour. So I have changed it to wheat, SqueakBox 20:06, 12 July 2007 (UTC)
replies: text: Ah, yes, the whole 'flour' / 'wheat flour' / 'corn flour' thing is partially what caused the confusion - I'll go through the article and fix the ambiguous uses of 'flour' -SCEhardT 20:13, 12 July 2007 (UTC)
thread_title: Flour

message: It should be described whether white or yellow corn is used to produce Mexican tortillas. I believe masa harina made from white corn is used much more frequently. Badagnani 01:13, 15 September 2007 (UTC)
thread_title:  White or yellow corn 

message: The article currently states: 
But it is the Mexican meaning of "tortilla" that is most familiar to North Americans, and possibly most of the world outside of Europe and South America, where the original Spanish meaning is best known.[citation needed]
I felt it worth noting that I'd never heard of any other meaning of the word until playing "Cooking Mama," a video game for the Wii about making many international dishes. There was a recipe for 'tortilla', but it was the Spanish omelette-style kind; this from a Japanese game!  —Preceding unsigned comment added by 76.20.88.10 (talk) 18:53, 25 January 2008 (UTC)
thread_title:  A tidbit regarding international definitions; 

message: Need photo of corn tortilla. Badagnani (talk) 02:18, 29 January 2008 (UTC)
thread_title:  Need photo of corn tortilla 

message: Okay, after this article was moved to the miscapitalized mistitle "Corn Tortilla" in January and left here until today, I have moved it here to "corn tortilla". The previous article at "Corn tortilla", which I think may be a partly copy & pasted fork, I moved to Corn tortilla (improperly forked article to merge). Any material in that article that is not covered here should be merged into this article, then the forked article deleted. -- Infrogmation (talk) 17:04, 24 May 2009 (UTC)
thread_title: Cleanup merge needed

message: "Sun Chips are not considered corn tortillas because they contain wheat."
Nice to know but hardly worthy of inclusion?  —Preceding unsigned comment added by 109.76.55.80 (talk) 06:49, 5 April 2011 (UTC)
thread_title:  Sun Chips 

message: In the most recent edit, "1:07, 19 April 2011 108.16.43.231 (talk) (10,627 bytes)" , someone changed the word "maize" to "maiz" 3 times in the 1st paragraph. Is there any reason not to revert that change? Rosattin (talk) 08:51, 26 April 2011 (UTC)
thread_title:  Vandalism? 

message: In many parts of the English-speaking world, maize is the word for what the North Americans call "corn". The article is called Maize, not Corn, so it's a little bizarre that things are the other way round for tortillas.  Shouldn't the article be called Maize tortilla, with a redirect for Corn tortilla, rather than the other way round? Groogle (talk) 03:59, 18 July 2018 (UTC)
replies: text: Since tortillas have their origins in the Americas and have also become an integral part of U.S. culture, it wouldn't make much sense to insist the chiefly British term "maize" in this context. 104.153.228.206 (talk) 00:41, 15 May 2019 (UTC)
thread_title: Corn tortilla or maize tortilla?

message: These further reading items are redundant or outdated with sources in the article. Moving here to archive. --Zefr (talk) 19:14, 31 January 2019 (UTC)
thread_title:  Further reading to archive