The tortilla is much more than an everyday food. It is a symbol that tells the story of Mexico, feeds millions, represents cultural identity and, surprisingly, has also reached outer space.
This ancient food takes center stage for its nutritional, social and even technological value, as its journey from pre-Hispanic kitchens to NASA space missions shows that its importance transcends borders.
Its history begins in ancestral times, when Mesoamerican peoples discovered that corn—considered sacred—could become a versatile and nutritious food through nixtamalization.
This process, which consists of cooking the grain in water with lime, made it possible to release essential nutrients, soften the grain and transform it into dough, known as masa. Since then, the tortilla became inseparable from daily life, as it accompanied rituals, fed entire communities, and witnessed the birth of cultures.
More than 2,500 years later, the tortilla still holds a privileged place on the Mexican table. Soft, warm and aromatic, tortillas made by hand or machine continue to be at the heart of countless dishes, from tacos and chilaquiles to quesadillas, enchiladas, and soups.
Its nutritional value makes it a complete food: it contains calcium, magnesium, phosphorus, potassium, B-group vitamins, fiber and protein, making it essential for the well-being of millions of people.
But its story did not remain in Mexico. Its reputation crossed borders and made its way to the International Space Station. In 1985, during the STS-61B mission, Mexican astronaut Rodolfo Neri Vela requested tortillas for his in-orbit menu.
NASA discovered that, unlike bread, tortillas do not produce crumbs that can float and damage delicate equipment in microgravity. They also store well for long periods, take up little space and allow other foods to be wrapped safely. Since then, they have become a regular item on space missions, accompanying astronauts of different nationalities. Thus, the tortilla traveled from the comal to the cosmos, demonstrating its remarkable adaptability.
Every day, Mexico celebrates this food that not only nourishes but also represents community, farm labor, tradition, and pride. The commemoration seeks to honor those who plant and harvest corn, nixtamalize it and transform it into a product essential to daily life. It also recognizes the country’s tortillerías, traditional cooks and families who pass down the technique from generation to generation.
However, the importance of the tortilla is also economic. Its production sustains entire agricultural chains, drives rural regions dedicated to corn cultivation, and is an indispensable component of national food security. In a country where around 94% of the population eats tortillas every day, their presence is vital and their price has a direct impact on household budgets.
Today, in a world searching for nutritious, sustainable, and culturally meaningful foods, the tortilla stands out as exemplary. It is tied to the land, highly nutritious, accessible, and versatile. It is no coincidence that it is appreciated in international cuisines and has even been adopted by space exploration.
The tortilla is heritage, future, identity, and science. It is the bridge that connects Mexico Profundo with contemporary Mexico, and that links the country with the rest of the world—even beyond Earth itself. Celebrating it means recognizing the richness of a millenary tradition that continues to grow, innovate and nourish—literally—entire universes.
Related: Pan de Muerto: an Offering that Unites the Soul, the Earth, and the Flavor of Mexico
Mexican Press Agency is part of ALMA, which is dedicated to news and information about Mexico and Mexicans in the United States and is a fiscally sponsored project of Social Focus, a 501(c)(3) nonprofit organization based in Redwood City, California.
