"flour tortillas" news and stories

Learn how to make tortillas soft, warm and pliable for your next taco or fajita night.

Tacodeli's "cowboy" taco. Photo: Portal and Friends/Flickr

The taco may be the perfect food. Portable and unassuming, not to mention affordable, it proffers fuss-free enjoyment for most everyone. This Slashfoodie's recent move to Austin, Texas, after residing in the taco mecca of Sunset Park, Brooklyn for three years has led him to sample Lone Star State tacos whenever possible. Naturally, a mano a mano Austin versus Sunset Park contest was inevitable.

Austin's taco scene skews toward what some might call "gringo fancy," characterized by the prominence of flour tortillas and nontraditional ingredients like bison and basil -- and fish, which is found infrequently in Sunset Park.

Brooklyn tacos, on the other hand, pay homage to one of the neighborhood's main demographics, Mexican immigrants, with tacos wrapped in two corn tortillas. They typically contain nothing more than a meat filling -- goat, lengua (tongue) and cabeza (brains) are among commonly selected options -- minced raw onion, cilantro, a spritz of lime and an optional flurry of queso fresco (white cheese).

Poll and more after the jump.

Chicago company Del Ray Tortilleria has recalled their flour tortillas after several students have reportedly gotten sick from eating them.

And it's not just a couple of students, it's actually around 80 students at three different schools in Racine, Wisconsin that got sick, with vomiting and other flu-like symptoms. They've even closed the schools so they have time to clean them, just in case (there has been no official link between the illnesses and the tortillas, but the company and officials are taking precautions).

This isn't the first time that Del Ray tortillas have been recalled. The FDA says that several people got sick last year as well, with vomiting, headaches, diarrhea, etc.