What are tortilla chips?
These chips are indeed byproducts of mainly yellow corn flour (also called masa harina), which are the most popular form of the appetizer. Also, I’ve seen the more towards Central and Latin America you travel, the larger the size of the individual tortillas become (and personally, I believe the taste quality increases as well.) The ingredients can also be primarily made of variouns kinds of corn (blue, purple, red, white – ground at different textures) or even beans. Rumoured to come out of Los Angeles via the hand of Rebecca Webb Carranza in the mid to late 1940s, it was born out of the necessity to somehow use the tortilla (totopos in Rebecca’s native spanish) chips that were rejected from the automated chip making machine Rebecca and her husband owned in Los Angeles for their authentic Mexican food restaraunt.
