The Ancient Origins of the Tortilla, From Tlaxcalli to Taco

Got story updates? Submit your updates here. ›

Long before becoming the indispensable accompaniment to tacos, enchiladas, or burritos, the tortilla already had a rich history stretching back thousands of years as a fundamental part of traditional Mexican cuisine. From its ancient Mesoamerican roots as the tlaxcalli, a simple flatbread made from ground corn, the tortilla has evolved over centuries to become the versatile and ubiquitous staple we know today.

Why it matters

The tortilla's journey from ancient Aztec food to modern Mexican-American culinary icon reflects the deep cultural and historical ties between the tortilla and Mexican identity. Understanding the origins of this humble yet essential ingredient provides valuable context about the evolution of Mexican cuisine and its enduring influence on global food culture.

The details

Tortillas were first made by grinding dried corn kernels into a flour-like masa, which was then pressed and cooked into thin, round flatbreads. This process, known as nixtamalization, was developed by pre-Columbian Mesoamerican civilizations like the Aztecs, who called their tortillas "tlaxcalli." Over time, the tortilla evolved to incorporate new ingredients and cooking methods, eventually becoming the familiar soft, pliable discs that are now a staple across Mexico and Mexican restaurants worldwide.

• Tortillas have been a fundamental part of Mexican cuisine for thousands of years, dating back to pre-Columbian Mesoamerican civilizations.
• The nixtamalization process for making tortillas from dried corn kernels was developed by ancient Aztec and other Mesoamerican cultures.