Wholesale Tortillas in New York City Are an Indispensable Addition to a Mexican Meal

From roots in the country extending throughout the Southwest, Mexican food in the United States has become one of the nation’s favorites. Tex-Mex joints can be found all over, far from the confines of their eponymous regions, and restaurants specializing in the cuisines of the Yucatan or Puebla are now an equally common sight. Americans probably most often identify these dishes with high-octane spices and complex, assertive flavors, but there is almost always a subtler, less assertive dimension within them as well. Whether made from corn or wheat, humble tortillas are therefore an indispensable part of many authentic Mexican or Mexican-influenced meals.

The natives of today’s central Mexico historically relied on corn tortillas for a great portion of their nutrition, and that tradition continues unabated. Corn tortillas are incredibly simple but satisfying things, normally being made of nothing more than nixtamalized corn meal, and perhaps a little water or salt. These earthy little discs are the perfect foil to the highly-spiced and seasoned dishes that make Mexican food so famous, so those endeavoring to serve such cuisine do well to seek out the best Wholesale Tortillas in New York City.

All tortillas are best when fresh, but those made of corn can stand up to time to an extent. Regardless, restaurateurs securing a supply of such pre-made accompaniments will want to make sure that their provider is dedicated to shipping the freshest ones possible, as this can still make a difference as far as flavor and texture goes, and will provide additional flexibility to the recipient. Most Wholesale Tortillas in New York City are delivered a little under-cooked compared to how they’re meant to be eaten. The final heating of the flat breads on a grill or skillet by the buyer will add any desired charring or crustiness.

Tortillas made from wheat flour have an honored place in Mexican cuisine, as well, with these being traditional in the wheat-growing states of the Mexican North, such as Sonora. These breads typically contain a few more ingredients than their corn-based cousins, with the most striking difference being the inclusion of some sort of fat in the wheat variety. Pork lard is the most traditional such addition, but vegetarian and vegan wheat Wholesale Tortillas are not difficult to find, and some even prefer the taste of these totally vegetable-based alternatives.For more information, visit Best Mexican Foods.