A colorful assortment of tortillas offered locally from left, whole wheat flour (La Tapatia), blue corn (Vallarta), small flour fajita (Sol de Oro), red chili corn (Vallarta), white corn (Vallarta), cactus corn (Vallarta), yellow corn (Mission) and large flour (La Tapatia).
A colorful assortment of tortillas offered locally from left, whole wheat flour (La Tapatia), blue corn (Vallarta), small flour fajita (Sol de Oro), red chili corn (Vallarta), white corn (Vallarta), cactus corn (Vallarta), yellow corn (Mission) and large flour (La Tapatia). JOHN WALKER jwalker@fresnobee.com
A colorful assortment of tortillas offered locally from left, whole wheat flour (La Tapatia), blue corn (Vallarta), small flour fajita (Sol de Oro), red chili corn (Vallarta), white corn (Vallarta), cactus corn (Vallarta), yellow corn (Mission) and large flour (La Tapatia). JOHN WALKER jwalker@fresnobee.com

How did tortillas become the new white bread?

May 10, 2016 4:00 AM

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