Thin, flat rounds of dough made from corn or wheat that are cooked on a griddle, common in Mexican and Central American cuisine.
From Spanish 'tortilla,' a diminutive of 'torta' (cake or bread), from Late Latin 'torta.' Spanish conquistadors borrowed foods from indigenous Mexico and gave them Spanish names.
Corn tortillas have been made basically the same way for over 7,000 years in Mexico—it's one of humanity's oldest continuous cooking methods, predating pizza or bread in Europe!
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