There are many foods that I love. But there are a few foods that transcend the usual love I have for food and are in an entirely new plane of food awareness. And today I am going to discuss one of those foods: the corn tortilla.
Now the corn tortilla is normally an afterthought, used to contain the cheesy goodness of a quesadilla or as a vessel to transport the spiced potato and onion of a breakfast taco. But I would like to bring some more awareness to this often overlooked and purely delicious source of carbohydrates.
Quesadilla nirvana comes from the corn tortilla
The summer I lived in Mexico, my house mom would buy fresh tortillas every day from the market down the street and I was addicted. Since getting back from Mexico (over 2 years ago!) I have been continuously disappointed by the tortillas in the US. Until now.
I should have known that my local grocer here in Austin would not disappoint when it came to tortillas. I mean, they have nopales (cactus), tunas (cactus pears), horchata, agua fresca and other delicious Mexican treats that are just too far from Virginia. But now that I’m only 4 hours from my beloved Mexico, I have access to it all! The sheer size of the tortilla aisle is mind boggling and the smell is absolutely intoxicating. I tried the whole wheat flour variety, which were good, but for $2.68 you got 10 tortillas. I switched to the corn this time and got 30 for $1.50. I’m no genius, but hello money saver!
Corn tortillas taste better and, when warmed a bit, hold up better to food inside them. They are chewier, tastier, and the ones at my store aren’t made with lard. I’m fully aware that corn isn’t a “whole grain” and that the whole wheat flour tortilla variety would be better for me. But there are some foods that I’m not willing to cut corners with. I figure I eat healthy enough most of the time, I can risk a few calories and some starch intake with corn tortillas. They are just worth it!
Is there a food that you absolutely love and refuse to compromise with? What food do you prefer in the real form and not the healthier version?
Butter! For baking, cooking whatever. I would rather use the real deal, preferably unsalted, and organic, or European-you really can’t beat the Irish for butter making! It doesn’t have the chemicals and vrap that substitutes have, and in small doses it won’t kill you…..I’m convinced the chemicals in so many everyday foods are far worse for you than eating the “real” versions!
AGREED. I use vegan margarine as a daily spread for toast, but if I am baking or cooking: BUTTER. and yes, the Irish stuff is amazing. I am also convinced that a lot of the real foods that are higher in fat but purer in ingredient are better for you than a lot of the gross chemicalized alternatives.
I too am in love with corn tortillas~
they’re just SO DARN GOOD!
I haven’t switched over to Earth Balance. I still use the Canola Oil Margarine that my parents use to smother over their bread. It doesn’t have transfat or too scary of ingredients, so I’m not too upset bout it.
I just like the way EB tastes, but I’m definitely not averse to real butter or other margarines as long as (as you point out) the stats and ingredients aren’t too scary. I say butter on!
You took the words right out of my mouth. I am in looooove with corn tortillas
I would love to get my hands on some fresh ones!
oh my gosh they’re just SO good! they literally make them fresh at the tortilla counter as soon as I walk into my grocery store, the smell is intoxicating.
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