The Sailors’ Secret Flatbread
When wheat arrived in Mexico with Spanish explorers in the 1500s, local bakers started experimenting. They mixed wheat flour with water, a pinch of salt, and a bit of fat—and discovered a soft, stretchy dough that puffed beautifully on a hot pan. These new flour tortillas quickly became favorites in northern Mexico, where wheat grew better than corn. Cowboys, travelers, and families loved them because they folded easily, stayed soft for hours, and wrapped around almost anything—beans, cheese, or fresh grilled meats!