These tortillas are what I grew up eating. You can decide for yourself, given the long history of food in our Texas Mexican region. After listening for many years to heated debates about whether or not to put baking powder in wheat flour tortillas, I have come to believe that the debate is fundamentally about whether one understands that Texas Mexican exists as its own cuisine and it is not an attempt to emulate other regions where Mexican cuisine also thrives. We always use a dash of baking powder, which makes ours different from wheat flour tortillas in other regions of Mexican cuisine. Flour tortillas before rolling, formed into a “testal” Families switch back and forth between these and corn tortillas, depending on the dish that accompanies the tortillas. Let’s not argue about false “authenticity” questions that pit corn tortillas against flour. Each type is a special wheat flour delicacy. New Mexico has its own delicious tortillas de harina, as does arizona and, of course, California. They are fluffy and pliant in the south Texas, northeastern Mexico region, while in Sonora they are super thin, almost translucent. Tortillas de harina, wheat flour tortillas, have many variants along the Rio Grande and the US-Mexico borderlands.