The cuisine of its neighbor to the south has undoubtedly become one of America’s favorites. Many Americans are first introduced to the intense, chile-centered flavors of Mexican food through the fusion cooking called Tex-Mex, and in recent years many Americans have sought to explore this early love even further. That has meant a great surge of interest in the authentic, regional cuisines of Mexico, and restaurateurs in the United States have responded to this desire with great results. Those seeking to serve large volumes of hungry customers often find that wholesale tortillas in New York City make great sense, and can thrill their diners as well.
The tortilla is to Mexican food what rice is to many Asian cuisines, and leavened bread to most European ones. Corn tortillas, in particular, have been a part of daily life in the central part of the country for well over a thousand years. These whole-grain delights offer an earthy and satisfying counterpoint to the complex and often-fiery flavors of Mexican food. Thanks to the conversion of the corn they are made of through a process called nixtamalization, they also provide crucial dietary protein in addition to a good dose of fiber. Great wholesale tortillas of this sort are readily available, with the best suppliers producing them constantly, so that they arrive at restaurants, taco trucks, and other venues fresh and ready to be reheated.
Tortillas made from wheat flour are at least as popular in the United States, and, contrary to conventional wisdom, actually quite common in Mexico, as well. The northern part of that country has never been suitable for growing corn, so that when Europeans became serious about settling it in the early part of the eighteenth century, they began planting wheat that was more appropriate to the cold winter climate in that dry region. That inevitably led to the development of wheat flour tortillas, and today these are staples in the northern Mexican states of Chihuahua, Sonora, and elsewhere.
Producers of wholesale tortillas in New York City are pointedly aware of these facts, as well as the American taste for tortillas of this sort, so that they produce a great variety of these. Smaller, relatively thick, tortillas are often identified with Tex-Mex food and dishes such as the wonderful fajitas, while thin tortillas that may stretch to an arm’s length are more typical of Sonora and the widely loved burrito.
