Wholesale Tortillas in New York City can be purchased in versions made of wheat flour or corn. Hard corn shells for tacos also are available, but many people prefer the soft wraps instead of the crunchy edible food holder. Corn is the traditional main ingredient of tortillas in Mexico countries further south, but wheat tortillas began to be made long ago when European explorers and settlers arrived in North and South America with this grain.
Authenticity
Although purists may claim that wheat is inauthentic for Mexican cuisine, the experts disagree. In parts of Mexico and other regions where corn wasn’t easy to grow, wheat often made an excellent substitute. It’s technically an import, but it has been used for tortillas in those countries for such a long time that it qualifies as authentic. Restaurateurs can feel completely comfortable when they order both wheat and corn wholesale tortillas in New York City intended for crafting Mexican and other Latin cuisine.
Quality
Customers of these restaurants are likely to find that tortillas supplied by organizations such as Best Mexican Foods are remarkably better than cheap ones found in grocery stores. They are tastier and the texture is more enjoyable. Especially when it comes to the wheat versions, cheap tortillas from supermarkets can be lacking in any discernible flavor, and the texture may be a bit gummy. Browse our website to view product listings.
Uses
Wheat tortillas are typically considered the standard for burritos and chimichangas, while the corn versions are nearly always used for enchiladas and sometimes for soft tacos. Restaurant customers usually can request one or the other if they prefer; that’s particularly important for people who are sensitive to gluten and must avoid wheat.
Terminology
It’s a quirk among tortilla suppliers, restaurateurs, and consumers that the wheat wraps are often called “flour” tortillas, even though soft corn tortillas also are made with a type of flour. A server at a Mexican restaurant may ask customers whether they prefer flour or corn tortillas in various dishes, and the menu may describe the food this way as well. This may be because people think of ground corn as a form of coarse meal instead of flour.
