In the borderlands, a flour tortilla is sacramental, holy, filling, the true daily bread: fluffy, filling, thick, pliable, toothsome love. In Southern California? Universally, shit.
I've eaten tortillas my entire life, and the flour versions have only been consumed out of necessity for quesadillas (due to their large size) and for burritos (for the obvious reasons); other than that, there's no reason for them. I've eaten flour tortillas made in San Diego, made in Los Angeles, made in Orange County, and none were memorable, most the same: tepid, thin discs better as Frisbees than for day-to-day consumption.
No bias on my part: while I do prefer corn to flour, I do know the magic of a great flour tortilla--the only flour tortillas my family will devour are the ones that whatever tía
made the last trek to Juarez or Tucson, and stocked up on hundreds, to dole out to the rest of the family. Here? Crap. That's why, whenever someone asked me where to get good flour tortillas in Orange County, I'd tell them there was no place--because there wasn't.
Until now. Ladies and germs: behold the best flour tortillas in Southern California, made by special request at Rubalcava's in Placentia
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