Tortillas are typically selected to reflect the breadth of Southern California's culture. Tortillerias that have been neighborhood institutions for generations as well as mass-market ones. Tortillas made with heirloom, non-GMO corn from Mexico and those made from American corn. Tortillas from markets and ones from restaurants. Tortillas from ranging from Ojai to Coachella, Chula Vista to the San Fernando Valley. Thick tortillas and thin tortillas. Powdery, flaky tortillas. Delicious tortillas. And, every year, we're going further and further across California — watch out, Yreka!