When it comes to tortillas, there's the traditional corn tortilla, which dates back to pre-Columbian times when maize was the staple crop, and the more recent flour variation.

Corn tortillas are quite versatile in their usage. They're the bedrock of the classic taco and a staple of Mexican food and Central American cuisine.

Corn tortillas are the go-to ingredient for tacos, taquitos, and enchiladas, and their structure also makes them great for frying into chips and dipping into salsa or guacamole.

On the other hand, flour tortillas are more associated with the American Southwest. Thus, they're better suited for dishes from the border area, such as burritos and fajitas.

The burrito absolutely needs to be wrapped in a flour tortilla since the wrapper's malleable shape makes it ideal for handling heavier fillings that a taco couldn't carry.