Tortillas are the foundation of any great taco – but not all tortillas are created equal. So what’s the deal?
Corn Tortillas
Corn tortillas are made from masa (corn dough). They’re soft, flexible, naturally gluten-free, and full of rich maize flavor. In Mexico, they’re the everyday go-to.
Best for: tacos, tostadas, authentic street-style eating.
Flour Tortillas
Flour tortillas are softer, stretchier, and usually used for burritos or quesadillas. They’re mild in flavor and great for rolling.
Best for: burritos, quesadillas, bigger bites.
Which One Do We Use?
At NacoTaco, we roll with corn first – because flavor, history, and tradition matter. But if you’re craving a cheesy super quesadilla, flour has its moment too.
Want a real tortilla experience? Come taste the difference. We press ours fresh and serve ’em hot, just like it should be.
