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Papery, chewy, thick and doughy, thin and fatty, the northern Mexican staple \u2014 the flour tortilla \u2014 is both delicacy and daily bread, with varieties that speak distinctly to their regional origins.\u00a0<\/p>\n<\/div>\n<\/div>\n
Calling the border of Tijuana and San Diego, CA home, I enjoyed a tortilla that was soft, pillowy, doughy, and thanks to its air pockets \u2014 even flaky. For a long time, my family and I made ritualistic weekend trips across the border, always keen on bringing home stacks of fresh-made aromatic flour (and ma\u00edz) tortillas from Tijuanense markets that would warm my lap en route between two countries. Any time our fridge looked back at us vacant and void of our precious flatbreads, a spurt to the nearby grocers would always leave us regretful of having stomachs bigger than our eyes, buying emergency packs that tasted uncannily soapy.\u00a0<\/p>\n<\/div>\n<\/div>\n
While living in Los Angeles, my partner Marcel and I did our usual settling-in ritual \u2014 hunting for sources to find our beloved tortillas. On a recommendation, we stopped by Sara\u2019s Market in East LA, thrilled to be picking up our first pack of Mejorado tortillas that many had raved about.\u00a0<\/p>\n<\/div>\n<\/div>\n
At first bite, we were enamored. Hot off the comal, these tortillas tasted like the ones I\u2019d have as a child. They\u2019re thick but lightweight, doughy and savory, boasting a flavor reminiscent of bolillo. Soft and malleable, these tortillas are easy to roll and hold a good amount of resistance.\u00a0<\/p>\n<\/div>\n<\/div>\n
Folding it into a quesadilla, where Marcel and I would add vegan cheeses like Miyoko\u2019s mozzarella, the tortilla showed off its range \u2014 staying soft and chewy near the fold and crispy in its edges. Muting its own flavors gently, while humbly exalting the taste of its filling for a balanced bite.\u00a0<\/p>\n<\/div>\n<\/div>\n
We\u2019d buy our ten-inch packs at Sara\u2019s Market in East LA, and sometimes Smorgasburg\u2019s Burritos la Palma stand in downtown LA. But if you\u2019re not local to central LA, they\u2019re also stocked at the glorious panader\u00eda, Gusto Bread in Long Beach and in Big Bear at Bear Cupboards Market. SoCal and Bay Area residents can order them online at Good Eggs<\/a> and Shop Locale<\/a> (6-inch<\/a> and 10-inch<\/a> tortillas), respectively \u2014 and they\u2019re even available nationwide through Goldbelly<\/a> as an add-on when you order frozen burritos from the team\u2019s restaurant, Burritos La Palma.<\/p>\n<\/div>\n<\/div>\n Perfect for the fold of a quesadilla<\/a>, the roll of a burrito<\/a> \u2014 be it thin or thick, served naked with soups, stews and other hearty dishes, even for the snacky comfort of a rolled flour tortilla with a golden slab of melting butter at its center \u2014 Mejorado checks all the boxes in my book.<\/p>\n<\/div>\n<\/div>\n But \u2014 and, yes, this is a PSA, I see you on the internet(!) \u2014 no matter what tortilla you have in your fridge, do it justice and please, warm it up before serving<\/a>, folding, or rolling. Thank you.<\/p>\n<\/div>\n<\/div>\n Do you have a favorite tortilla brand? Sound off in the comments below.<\/em><\/p>\n<\/div>\n<\/div>\nWhat\u2019s the Best Way to Use Mejorado Tortillas?<\/h2>\n<\/p>\n<\/div>\n