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Corn tortilla
In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (corn). In Guatemala and Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (or black maize).
A similar bread from South America, called ''arepa'' (though ''arepas'' are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called ''tortilla'' by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas ''tlaxcalli'' ;〔''Nahuatl Dictionary.'' (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, from (link )〕 these have become the prototypical tortillas.
Maize kernels naturally occur in many colors, depending on the cultivar: from pale white, to yellow, to red and bluish purple. Likewise, corn meal and the tortillas made from it may be similarly colored. White and yellow tortillas are by far the most common, however.
==Etymology==
''Tortilla'', from Spanish ''torta'', cake, plus the diminutive ''-illa'', literally means "little cake". Nahuatl ''tlaxcalli'' is derived from the verb ''(i)xca'' "to bake" with the help of the prefix ''tla''- and two common suffixes -''l''- and -''li'' (<-''tli''), that is "something baked".
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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