Hey everyone! This is Scott Koenig, and bienvenido to the very FIRST episode of The Mexican Minute with A Gringo in Mexico. In this series of short videos, I’ll talk about Mexican cuisine and also demystify some malignant misconceptions about one of the world’s greatest gastronomies. From edible insects to Mexican street food, this is The Mexican Minute. Let’s begin with flour tortillas.
I’ve seen one too many Facebook posts where a fellow gringo smugly declares that tortillas de harina are a Tex-Mex construct and ONLY eaten by other gringos. NOT TRUE! While corn tortillas, which date back to pre-Hispanic culture, are common throughout Mexico, in northern states such as Sonora, Chihuahua and Coahuila, flour tortillas have ruled since the 16th century Spanish invasion. It’s tough to grow corn in these hot, arid places, but wheat, not so much. It’s uncertain whether it was the Jewish or Moorish populations of Northern Mexico who rolled out the first flour tortilla to feed their leavened traditions. But they ARE certainly enjoyed on both sides of the US-Mexico border. From giant Sonoran sobaqueras – aptly named as they stretch from one’s fingers to one’s armpit, or sobaquera – to the soft, pliable flour tortillas served with Puerto Nuevo style lobster in Baja California, flour tortillas are indeed one of Mexico’s AUTHENTIC culinary traditions.
Stay tuned for future episodes of The Mexican Minute with A Gringo in Mexico and make sure you hit the YouTube SUBSCRIBE button, so you don’t miss a single delicious morsel. Provécho!