Rocky Point Review

Food, Tortilla Shops

Doña Esthela Tortillas de Harina

Sonora & Fco. Eusebio Kino,    Rocky Point,   83550

Ph:   (638) 388-5200

Alt Ph:  

Office Hours:   Mon - Sun 6:00 am - 9:00 pm

Perlita's Tortilla de Harina

Simón Morua Avenue,    Rocky Point,   83550

Ph:  

Alt Ph:  

Office Hours:   

Tortilleria Boulevard

Josefa Ortiz de Dominguez Boulevard & Migual Hidalgo,    Rocky Point,   83550

Ph:  

Alt Ph:  

Office Hours:   

Tortilleria de Carmalita

Aveinda Sinaola,    Rocky Point,   83550

Ph:   (638) 383-2445

Alt Ph:  

Office Hours:   

Tortilleria Elena

Simón Morua Avenue,    Rocky Point,   83550

Ph:  

Alt Ph:  

Office Hours:   

Tortilleria Isabel 2

Samuel Ocaña,    Rocky Point,   83550

Ph:   (638) 383-5987

Alt Ph:  

Office Hours:   

Tortilleria Nena

Address unknown,    Rocky Point,   83550

Ph:  

Alt Ph:  

Office Hours:   

Tortilleria Sarita

Josefa Ortiz de Dominguez Boulevard & Juan Aldama,    Rocky Point,   83550

Ph:   (638) 386-6121

Alt Ph:   (638) 386-4948

Office Hours:   

Tortilleria Tamy

Samuel Ocaña,    Rocky Point,   83550

Ph:  

Alt Ph:  

Office Hours:   

.

Are there better times of the day to purchase them?

There are better times of the day in which you can get "Hot & Fresh" tortilla's. The local shops usually make batches in the morning and another in the evenings. To know for sure, find out what the general rule is for you favorite store.

Back to the top.

Flour vs. Corn,  Which are better?   which ones do the Mexican eat?

The answer lies in your own taste buds & what your desiring to make. In general, the corn tortillas are smaller ( ) whereas, the flour can range in size depending on what your making. Corn tortilla are used in fish & carne asada tacos. Flour are generally used in burritos and chimchangas. From the mouth of many venders, Americans like the flour and the Mexicans like the corn.

Corn Torilla

The average (6-7 inch) corn tortilla contains approxiamtely 60 calories, a gram or so of protein & fat, 12 grams of carbohydrate and 44 milligrams of calcium. they are an ideal bread alternative for those who are gluten intolerant, since they are made exclusively of corn flour and contain no wheat gluten, . But most of all, they are good.

Corn tortillas are the foundation of classic Tex-Mex dishes like enchiladas, gorditas, quesadillas, tacos and tostados. Mexican cooks have been patting them out for millennia; tortillas are the bread of Mexico.
The ingredients for tortilla making are incredibly, and somewhat deceptively, simple. There are only two: corn flour and water. don't confuse corn flour with corn meal. Corn meal is made from a completely different process, and it simply won't work for tortilla making.

Flour Torilla

Flour tortilla are a simple mixture of flour, fat (lard or vegetable shortening), salt and water. Despite what you may have read, flour tortillas are NOT made with a tortilla press. The dough is too soft and sticky and will not flatten without the assistance of skilled hands or (for the rest of us) a rolling pin (palote).

Flour tortillas are from the northern region of Mexico where wheat is grown rather than corn. Many skilled Mexican woman can toss the dough from hand to hand until it is almost 20" in diameter and paper thin. The tortillas are then heated on a hot comal the folded twice to form triangles. The folded tortillas are then eaten for either breakfast or the midday meal.

Lard

Even in Mexico the proper "fat" is controversial. Some say pork lard makes the best tortillas and more contemporary cooks say vegetable shortening. A combination of vegetable shortening and beef lard makes a flavorful combination.

Back to the top