Fried corn tortillas

Fried corn tortillas are an essential ingredient in many traditional recipes of Mexican and Latin American cuisine. They are made from corn tortillas that have been fried in oil until they achieve a crispy and golden texture. This process enhances their flavor and makes them a perfect base for dishes such as totopos, nachos, or to accompany stews, sauces, and dips.

Corn, the main ingredient, is a cereal native to Mesoamerica with great cultural and historical importance in this region. Corn tortillas have a millennia-old tradition and are a staple food in the diet of countries like Mexico, Guatemala, and other Central American nations.

From a nutritional standpoint, fried corn tortillas provide carbohydrates, fats, and a moderate amount of protein. However, due to the frying process, their calorie content is high, so they are recommended to be consumed in moderation. They are a source of quick energy and provide fiber, especially if made with nixtamalized corn.

In the context of Latin American cuisine, fried corn tortillas may also be known by other names depending on the country, such as totopos in Mexico and Guatemala, tostadas in some regions, or simply corn chips. In some places, they might be called fried corn chips or toritos, although these terms are less common.