Tortillas

The answer to this perpetual question is the equivalent of trying to figure out the meaning of life. The reality is that it will forever be a case-by-case basis depending on your mood and what part of Mexico your family is from. For the longest time, there was a preconceived notion that flour tortillas were less authentic than corn. I was one of the people who believed this. But my husband grew up in Calexico, and all he ever knew were flour tortillas. If eating asada in Sonora, it is practically impossible to find tacos de asada on corn tortillas. If eating tasajo asado (thinly sliced beef) in Oaxaca, your carne asada will be served with a pile of tlayuda-size blandas made from nixtamal (see for my Homemade Tlayuditas), and it is impossible find a flour version there. In states like Baja California and Sinaloa, you can find both.