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Corn tortillas are a fundamental element of Mexican cuisine made from masa harina (corn flour) and water. They have been a staple food in Mesoamerican cultures for thousands of years, dating back to the time of the Aztecs and Mayans. The preparation process involves nixtamalization, where dried corn kernels are soaked and cooked in an alkaline solution, usually limewater. This process enhances the nutritional value of the corn, making essential nutrients like niacin more bioavailable, and also improves the flavor and texture of the tortillas.

Légumes produits dans les hauts de France Pommes de terre issues de l'agriculture Biologique HVE 3 Global G.A.B. Global G.A.B. GRASP