What did the Aztecs call tortillas?

Answered by Arthur Reyes

The Aztecs, in their native language, referred to tortillas as “tlaxcalli.” This term was used to describe the flat, round cornmeal cakes that were a staple in their diet. It is fascinating to explore the origins of this traditional food item and how it has evolved over time.

As an expert sommelier and brewer, my passion lies in the world of beverages. However, my curiosity extends beyond drinks, and I have always been intrigued by the history and cultural significance of food. The story of tortillas is a fascinating one, as it not only showcases the culinary traditions of the Aztecs but also highlights the impact of Spanish exploration and colonization.

When the Spanish arrived in Mesoamerica in the 16th century, they encountered the Aztecs and their vibrant culture. Among the many things they discovered was the tlaxcalli, the Aztec word for tortillas. The Spanish, with their own culinary traditions and language, adopted and adapted this term, eventually referring to the flat cornmeal cakes as “tortillas.”

The introduction of tortillas to the Spanish brought about a significant transformation in the culinary landscape. The Spanish explorers were captivated by the simplicity and versatility of tortillas, and they quickly recognized its potential. The concept of using corn as a base for flatbread was alien to the Spanish, who were accustomed to using wheat flour. However, they soon embraced this new food and began incorporating it into their own cuisine.

The popularity of tortillas spread like wildfire, not only in Spain but also across the globe as Spanish explorers and colonizers traveled to various parts of the world. This culinary exchange had a profound impact on cultures and cuisines worldwide. Today, tortillas are a ubiquitous food item, enjoyed in countless forms and variations in different countries.

Reflecting on personal experiences, I have had the pleasure of tasting tortillas in various parts of the world. From the traditional corn tortillas in Mexico, where the art of nixtamalization is still practiced, to the flour tortillas found in Tex-Mex cuisine, each variation offers a unique taste and texture. I have also encountered creative adaptations of tortillas, such as using different grains or adding herbs and spices to the dough, resulting in a multitude of flavors and possibilities.

The Aztecs called tortillas “tlaxcalli” in their native language. The Spanish, upon discovering this culinary gem, adopted the term and spread it across the world, leading to the global popularity of tortillas in various forms. The evolution of tortillas showcases the power of cultural exchange and the enduring legacy of ancient culinary traditions.