Originally posted by zataar
Of course flour tortillas are as Mexican as corn tortillas. Who could dispute that? In my area we can get decent flour tortillas at hispanic markets. But a big selling point now with many of the producers is to state on the package that the tortillas contain no lard, only vegetable shortening. Give me a freshly made flour tortilla made with decent lard, made by someone who knows what they're doing, any day over a cholesterol free, low carb (another unfortunate selling point) tortilla. But most of the hispanic cooks I've worked with for decades would almost always go for a fresh corn tortilla over a mediocre flour one. I'm still going to enjoy eating flour tortillas with foods other than Mexican, just as I'll eat lahvosh or pita with food that isn't necessarily middle eastern. I just like to eat food that tastes good and I like to cook food that tastes good.
I could - and I disagree with this characterization because I'm thinking of the Mexican nation [as opposed to the Mexican country]. To describe flour tortillas as Mexican nearly suggests a ubiquity in Mexico that doesn't exist. Corn tortillas have been a Mexican staple for an awfully long time [for far longer than they've been a country or have spoken Spanish, for example], and are nearly ubiquitous - I don't ever recall being anywhere in Mexico that corn tortillas weren't served. And it's not like wheat products weren't available - the wheat was just turned into bread and pastries. Flour tortillas are a regional item - yes, they can be found in Mexico, so they are technically Mexican - that have a fairly recent history that parallels wheat production in the northern part of the country. I have no problem saying that flour tortillas aren't as Mexican as flour tortillas!
(A north-of-the-border analogy might be something like 'cheesesteaks' - which can be found in places around the country, but are common [& uncommonly good!] right around Philly. It may be technically correct to call them "American," but this isn't very precise. I don't know how old PBJs are, but I would describe them as a sandwich that is more American than a cheesesteak.
[And, of course, there is no single national Italian cuisine, despite what restaurants say they serve, because the Italian nation is a fairly recent construct - and while the cuisines of Italy, like Genovese, Sicilian, Neopolitan, Romagnolo, etc. may collectively be called Italian cuisines, their individual features can't be said to characterize Italian cuisine.])
I still eat 'em - but I don't call them Mexican. Just my two centavos....
P.S. My family's southern branch comes from the states of Zacatecas and Durango [via Mexico City].