some of the breads at these Italian restaurants got my eyes rolling to the back of my head…a tortilla ain’t never done that to me
I'm sorry, I thought this was America. Bread all the way. USA! USA! Go back to Mexico, you tortilla lovers.
Texas is majority Hispanic and used to be Mexico But again Tortilla is definitely, 100% a bread, in fact, it's considered by many to be the Toyota Tacoma of bread.
Bread has higher highs and lower lows. I don't think Mexicans are as fanatic of their tortillas as the French, Italians or Germans are of their bread. Although those HEB butter tortillas are pretty dang good, all things considered.
are there actually people out here who are like “damn, that was a good ass tortilla” tortillas need all the toppings and public assistance in the world to even try to be great…bread can stand alone hell, even something like Raising Cane toast is on point
This. Basically, bad bread or a bad tortilla can royally screw up your sammich or taco. Great bread elevates a sammich moreso than a great tortilla does a taco. Picked up a loaf of rye from the new bakery the other day...I will be going back there. Yesterday's lunch was 1 slice of bacon, crumbled, pepper jack cheese, 2 fried eggs (runny) on top of an inch thick slice with hot sauce. Was so good I may do it again today, but will be adding fresh tomato slices. HEB's bakery sourdough is an excellent sandwich/toast bread (their marble rye is good too, makes a mean reuben). Freezes quite well too (I'll keep 1/3 out and freeze the other 1/3 and 1/3 for whenever). For wheat bread, I like Dave's Killer (12 grain kind, I think it is)
If you’ve ever had a freshly made tortilla off of a griddle (corn or flour)that is still warm and spongy that can be really good.
It’s interesting that all of the responses here are about flavor & satiation and none mention utility.
No doubt. I'd also add that a low-end grocery store shelf flour tortilla is still usually tolerable...a low-end grocery store shelf corn tortilla is inedible unless you deep fry it
