A SHORT HISTORY OF THE TORTILLA.
300 B.C.: Excavations in the Valle de Tehuacan, in the Mexican state of Puebla, reveled the use, for more than, 7,000 years, of a little, wild cob the early precursor of corn. According to indigenous legend, humans were made of corn.
1519: When Hernan Cortes and his Spanish conquistadores arrived in the New World on April 22, 1519, they discovered that the Aztecs used a flat bread of corn as a dietary staple. In the Nahuatl language, they were called tlaxcalli. The Spanish called them tortillas.
1529: Franciscan friar Bernardino de Sahagun recorded the eating habits of the Aztecs as consisting of tortillas, tamales and chiles. Tortilla remain the staple of line in Mexico.
Early 1900s: Industrialization of tortilla-making begins in earnest in Mexico, as small, mechanical handmills to grind corn at home replace the traditional metate.
1920s: Mexican engineers develop lager tortilla-making machines, giving rise to more efficient production and the establishment of corner tortillerias throughout Mexico.
1950s: Large-scale industrial production of tortillas begins in Mexico and the United States.
Today: Tortillas, with sales at $52 billion, are the second-most popular bread type in the United States behind white bread.