Tortita (Mexican food)
In today's world, Tortita (Mexican food) has become a topic of great relevance and interest, generating debates and discussions in different areas. Whether in the political, social, technological or cultural sphere, Tortita (Mexican food) has taken a leading role and has captured the attention of society in general. Over the years, Tortita (Mexican food) has evolved and taken on new dimensions that have significantly impacted the way we live, communicate and relate. In this article, we will explore the different facets of Tortita (Mexican food) and its influence on our daily lives, as well as its importance in the current context.
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Tortita, also known as Tortitas de papa, is a golden-brown fritter from Mexican cuisine. A specialty is the tortita de papa (potato fritter). This dish consists in boiled potato dough fried in oil.
The first written recipes for tortitas can be found in Mexican cookbooks from the 19th century, such as El cocinero mexicano (1831) (anonymous, 1831) or Nuevo y sencillo arte de cocina (de Antonia Carrillo, 1836).
References
- ^ "Tortitas de papa, receta sencilla ⋆ Larousse Cocina". Larousse Cocina (in Spanish). Retrieved 2024-02-15.
- ^ El cocinero mexicano (PDF). Vol. I. Imprenta de Galván. 1831. pp. 281–305. Retrieved 2021-08-10.