A thin, flat bread made from corn or wheat flour, commonly used in Mexican and Southwestern cuisine.
From Spanish 'tortilla,' a diminutive of 'torta' (cake, from Latin 'torta'). The word came to English through Mexican Spanish in the 19th century.
Corn tortillas have existed for thousands of years in Mexico, and Native Americans were making corn flatbreads long before the Spanish arrived—it's one of humanity's oldest cooking techniques.
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