This "classic Mexican Tortilla" comes directly from my mother's kitehen.  Both flour and corn tortillas are a staple to Mexican cuisine.  In terms of traditional cuisine, both Mexico and Spain have their own different form of  what they call "The Tortilla".  However, the Mexican tortilla and Spanish tortilla are completely different foods.  The Mexican tortilla is a form of flatbread.  It is a Mexican staple and is usually eaten with most Mexican dishes.  Like the Greek gyro, the Mexican tortilla is a type of flatbread that can also be used as a wrap, much like the gyro is used as a wrap. Mexican tortillas can also be used as a hand scoop for the meal on your plate, such as meats, beans, and rice.  The Mexican tortilla is thin and can also function as the outer wrapping of burritos and hard and soft tacos.  There are two types of Mexican tortillas, Corn and Flour.  Corn tortillas can be fried and used for as the outer shell for folded and rolled tacos.  Both folded and rolled fried tortillas create a crunchy outer shell that is filled with shredded beef , chicken, or pork. 

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The Mexican tortilla should not be confused with the Spanish Tortilla. The Spanish tortilla is actually a type of potato pie and a national dish of Spain made with mostly potatoes, onions, and eggs.  Again, the Spanish tortilla is a pie and not a form of bread like it is in Mexican cuisine. Even though the Spanish tortilla is a traditional dish in Spain, similar popular dishes exist in other European countries, such as the Frittata in Italy, which is an Italian style egg pie similar to an omelette, but thicker and baked.  We will also visit these dishes later in the exhibit...