The primary ingredient in a traditional tortilla is masa, which is dough made from corn that has been treated with lime (nixtamalization) or ground wheat flour for flour tortillas. In Mexico and Central America, tortillas are staple foods that are used in various dishes, such as tacos, enchiladas, and quesadillas. Corn tortillas, made from masa, have a rich history and are integral to local cuisine and culture. Flour tortillas are more common in northern Mexico and are often preferred for their soft texture. Both types of tortillas play vital roles in meals, serving as the foundation for various delicious recipes.