The tortilla chip was first mass-produced in the Los Angeles in the late 1940s, and since has taken the United States by storm. Originally, they were made with yellow corn, but today we can see white, blue and even red corn chips, and they are quintessential in the Tex-Mex cuisine.

The triangle shape of the chip was popularized by Rebecca Webb Carranza from California, and she was awarded the Golden Tortilla Award in 1994 for her contribution to the Mexican food Industry.

We can see the tortilla chip in many culinary dishes such as nachos, tortilla soup and many other dishes. Today, grab some tortilla chips and enjoy.

Questions?

If you have any questions about this article or flight crew culinary training, contact me at jdetloff@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.