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When I watch too much TV, I crave Taco Bell. A primitive neuron deep within my brain stem fires. Within days, if not minutes, I find myself running to the border. Normally when I'm in the mood for Mexican, I settle for nothing less than homey soft corn tortillas. Best case scenario: Standing at a taco truck downing a double layer of lard-griddled goodness topped with carnitas, cecina or al pastor, while cilantro-and-onion-infused reddish grease threaten to ruin my outfit.
To make their way into my kitchen supermarket tortillas must pass a strict test. The package needs to showcase the words "tortilleria" and "hermanos" and bear an address within a 45-minute drive from my humble abode. I never purchase "tortillas" that bear the dreaded word "wrap."
Hopefully the above rant explains my issue with a recent article on tortilla sales. I have no beef, cecina or otherwise, with citing 2002 Tortilla Industry Association stats that rank the delectable discus just behind white bread. I understand that those figures are no doubt the latest digits. Perhaps, I'm jonesing for pork and lard, but I was put off by what I found to be a puff piece for Tumaro's Gourmet Tortillas, which earned top honors from Men's Health's for wraps. But who am I to say, maybe Tumaro's pineapple flavored tortilla will hit Taco Bell just after I've maxed out on Seinfeld reruns.
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11-12-2006 @7:15PM Miss Tenacity said... CORN tortillas, from a tortilleria, are exquisite. They must contain only corn and lime. Salt is not necessary but OK if included.
I have had fantastic fresh maiz tortillas at a few restaurants in Albuquerque, one or two tortillerias, and also a brand from Chicago that a friend brings back whenever he visits. Amazing that in New Mexico, he gets many orders from locals for these Chicago treats, but they ARE wonderful.
The brand is El Milagro - you might want to check them out!
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