Traditionally, white corn tortillas are used in central Mexico. Mastortillas made of yellow corn and wheat flour tortillas are more common in northern Mexico and the USA. Depending on the corn flour used and the thickness of the corn tortillas, they are better suited for frying or as tortilla chips or as so-called table tortillas better for "rolling" and making tacos. Warming up works best in the microwave with a tortilla server or a pan without oil. All corn tortillas we produce ourselves are GMO and gluten free and contain NO preservatives. With the wheat flour tortillas you can choose between the so-called ambient tortillas (which can be kept at room temperature for about 5 months due to preservatives) and the deep-frozen ones (without preservatives).