What is as satisfying as a real flour tortilla, handed to you hot and fragrant — speckled with gold, with a bite both crisp and tender, and with a whisper of smoke from the griddle. I’ve been pining for them.
When it comes to the store-bought product, I’m OK with factory-made corn tortillas. A lot of Mexicans are, too. But commercially made flour tortillas should be labeled Why Bother. They are bland and boring as wraps.
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