A girl enjoying Pico de Gallo for the first time

A tortilla chip is a

snack food A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are ...

made from

corn tortilla In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple ...

s, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn

masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into ...

then fried or baked). Corn tortillas are made of nixtamalized corn,

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or f ...

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

and

water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as ...

. Although first mass-produced commercially in the U.S. in

Los Angeles Los Angeles ( ; es, Los Ángeles, link=no , ), often referred to by its initials L.A., is the largest city in the state of California and the second most populous city in the United States after New York City, as well as one of the world ...

in the late 1940s, tortilla chips grew out of

Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and ...

, where similar items were well known, such as totopos and tostadas. Though usually made of yellow corn, they can also be made of white,

blue Blue is one of the three primary colours in the RYB colour model (traditional colour theory), as well as in the RGB (additive) colour model. It lies between violet and cyan on the spectrum of visible light. The eye perceives blue when ...

, or red corn. Tortilla chips intended to be dipped are typically only lightly salted, while others may be seasoned with a variety of flavors.

History

The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest

. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack, and she sold them for a dime a bag at the El Zarape Tortilla Factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry.

Tex-Mex and Mexican cuisine

Tortilla chips are a popular

appetizer An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the m ...

Tex-Mex Tex-Mex cuisine (from the words ''Texan'' and ''Mexican'') is an American cuisine that derives from the culinary creations of the ''Tejano'' people of Texas. It has spread from border states such as Texas and others in the Southwestern United ...

and

Mexican Mexican may refer to: Mexico and its culture *Being related to, from, or connected to the country of Mexico, in North America ** People *** Mexicans, inhabitants of the country Mexico and their descendants *** Mexica, ancient indigenous people ...

restaurant A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearan ...

s in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with

corn chip Corn chips are a snack food made from cornmeal fried in oil or baked, usually in the shape of a small noodle or scoop. Corn chips are thick, rigid and very crunchy. Corn chips have the strong aroma and flavor of roasted corn, and are often heavi ...

s, the dipping chip of choice during the first three quarters of the 20th century. They are typically served with a dip, such as

salsa Salsa most often refers to: * Salsa (Mexican cuisine), a variety of sauces used as condiments * Salsa music, a popular style of Latin American music * Salsa (dance), a Latin dance associated with Salsa music Salsa or SALSA may also refer to: A ...

chile con queso Chile con queso (Spanish for "chile with cheese"), sometimes simply called queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dip for tortilla chips. Background Chile con queso ...

, or

guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ...

. When not served with a dip, the chips are often seasoned with herbs and spices. Although they are now available worldwide, the

United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country Continental United States, primarily located in North America. It consists of 50 U.S. state, states, a Washington, D.C., ...

is one of the main markets for tortilla chips. Commercial brand names for tortilla chips include

Phileas Fogg snacks Phileas Fogg is a brand of snack products in the United Kingdom that was created in 1982 by Derwent Valley Foods. The brand is named for Phileas Fogg, the protagonist of Jules Verne's ''Around the World in Eighty Days'', and the products are made in ...

Tostitos Tostitos is a brand of Frito-Lay that produces different tortilla chips and a range of accompanying dips. Varieties There are many varieties of Tostitos chips: * Tostitos ''Gold'' (and bite size ''Gold'') - a thicker and larger version of t ...

Doritos Doritos () is an American brand of flavored tortilla chips produced since 1964 by Frito-Lay, a wholly owned subsidiary of PepsiCo. The original Doritos were not flavored. The first flavor was Toasted Corn, released in 1966, followed by Taco in ...

, and Don Tacos (in Japan). A more elaborate dish utilizing tortilla chips is

nachos Nachos are a Mexican culinary dish consisting of fried tortilla chips or ''totopos'' covered with melted cheese or cheese sauce, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken ...

. First created in 1943, nachos were invented in Mexico. "They originated in the small Mexican town of Piedras Negras in 1943 and were invented by restaurateur Ignacio “Nacho” Anaya.

Nachos are tortilla chips served with melted or shredded

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

, although often other toppings are added or substituted, such as meat, salsa (such as

pico de gallo ''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onio ...

refried beans Refried beans (from es, frijoles refritos, ) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular ...

sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial cultu ...

, diced

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ' ...

s, and pickled

jalapeño The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scov ...

s. More elaborate nachos are often baked for a short period of time to warm the tortillas and melt shredded cheese.

Corn chips

A similar fried corn snack is the

, which is not made from a tortilla, but from corn meal which has been processed into a particular shape, typically a small scoop.

Fritos Fritos is an American brand of corn chips and dipping sauces that was created in 1932 by Charles Elmer Doolin and produced since 1961 by the Frito-Lay division of PepsiCo. Fritos are made by deep-frying extruded whole cornmeal, unlike the simi ...

are an example of this. The principal difference between the corn in tortilla and corn chips is that the corn in a tortilla chip has undergone a process known as

nixtamalization Nixtamalization () is a process for the preparation of corn, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), washed, and then hulled. The ter ...

, which involves processing the raw corn with

quicklime Calcium oxide (CaO), commonly known as quicklime or burnt lime, is a widely used chemical compound. It is a white, caustic, alkaline, crystalline solid at room temperature. The broadly used term "'' lime''" connotes calcium-containing inorganic m ...

References

External links

*Olsson, Karen.
Why Are Tortilla Chips So Damn Good?
- ''

Texas Monthly ''Texas Monthly'' (stylized as ''TexasMonthly'') is a monthly American magazine headquartered in Downtown Austin, Texas. ''Texas Monthly'' was founded in 1973 by Michael R. Levy and has been published by Emmis Publishing, L.P. since 1998 and is ...

'' - September 2009 *Tortilla Industry Association "http://www.tortilla-info.com" {{Deep fried foods Convenience foods Mexican cuisine Snack foods Tortilla Deep fried foods Tex-Mex cuisine Cuisine of the Western United States Costa Rican cuisine Honduran cuisine

History

Tex-Mex and Mexican cuisine

Corn chips

See also

References

External links