Northern Mexico

Saltillo wheats were already famous already at the end of the 16th century, and many I colonized the northern part of the province of Coahuila. As the Spanish influence is seen in that State and the Tlaxcalans as well as its work on wheat dating from the 16th century. To 1849 in the States of Northern Mexico and Texas appears a dish made from flour tortilla stuffed with meat, would later receive the name of donkeys. In 1983 the flour tortilla comes to Europe; England is the point of landing. China begins to manufacture the Mexican flour tortilla in 1993. The omelette is made by mixing wheat flour, water, or milk, vegetable oil or animal, baking powder and salt.

Mix all ingredients, is slowly kneaded up to unify all components, then let stand awhile. Then form balls that in Mexico they are called textales, which are flattened and rounded with a rolling pin. Hence is placed in a comal or griddle to cook. The Mexican flour tortilla is a global food that is achieved in almost all countries of the world, its manufacture has been modernized to such an extent that the production relax in modern machines that produce it in large quantities. Like the corn tortilla, the Mexican wheat tortilla is used as an accompaniment to meals, but at the same time is the primary ingredient to elaborate some of the main meals of Aztec cuisine, such as burritos, quesadillas and tacos prepared with fillings of meat, chicken, pork, cheese, mushrooms, vegetables and even rich beans in cream.

Writing of flour tortillas, the recipe of the week is the Quesadilla with mushrooms, which is perfect for a light dinner. In our House we also eat it at breakfast, in which case we stuff it with cheese and ham. NY Museums may help you with your research. Until soon friends.