Tortillas elbow bread off U.S. tables

Could be that bread is so bad these days that many people, like us, are making their own bread at home now. The only really good breads on the market are the homestyle ones and they are pricey (if you can find a good bakery in your area). Good bread contains SIGNIFICANT amounts of special grains and real fresh ground whole wheat (not to mention less preservatives).

Mmmm, peanut butter and jelly tacos. But French toast using tortillas is going to be a tough sell.

Gray: Try it, you might like it (p/b & jelly burittos, not tacos). They're actually pretty good. I agree with you on the French Toast angle, though. Scrutinizer: You're right. Most standard bread is nothing but air-filled fluff. No taste or body, and not very filling either. Now, for the tortillas: Most of the flour tortillas found in supermarkets are also "fluff". No/low fat, and when you try to roll them, they split and/or crumble. I spent 15 yrs. in Tucson, and know REAL tortillas when I bite into one. To get good ones, you also have to go to a "specialty" shop, (called a latino grocery.)

I would never presume to be a expert on tortillas, but must confess to preferring those made by hand from corn masa as opposed to those made from refined white flour. The former are most common in the south of Mexico while the latter are more common in the north. My all-time personal favorites are made in a small mom-and-pop tortilleria in Tlaxcala, but I have also found outstanding tortillas in Puebla. As an aside, the small tortillerias generally purchase their corn from the same growers, year after year, as there are subtle differences in flavors and textures from region to region and some claim that there are even noticeable differences from field to field. Such nuances are, however, well beyond the capabilities of my taste buds.