The tortilla is the staple food of Mexico, more common than our breads and more versatile for scooping, wrapping, dipping, or just snacking. Made with corn flour and water, it is simply baked and served as warm and as soon as possible. But not many are made from scratch in homes these days. Instead, neighbourhood shops turn them out in huge numbers.
Our corner Tortilleria La Gloria is the largest in PV, operating for 35 years. Their day starts at 4:30am with the 40 kilogram cubes of dough fed into the two industrial-sized hoppers. Then a conveyor system shapes, bakes, and even stacks them all day long. Restaurant owners and housewives line up early in the mornings to carry away their daily needs.
This one shop alone produces over 1,000kg of tortillas every day. At an average of 17 per kilo, that's 17,000 daily! Multiply that by the average diameter of 13.75cm (5 1/2 inches)and you get over 2 kilometers (1.3 miles).That's over 68 U.S. football fields of tortilla to munch down every day. That should ring your taco bell!
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