Janet Wilder > wrote:

>Living here on the edge of Mexico, I can vouch for that. You have to ask
>for corn tortillas in any restaurant. Tacos are always soft and always
>on flour tortillas. Even fish tacos, which in Baja California are on
>soft corn tortillas, are on flour tortillas here.
>
>I have never seen enchilladas here or in interior Mexico made with corn
>tortillas.

>The local stores do sell corn tortillas, but it's at a least 4 to 1
>ratio of flour tortillas to corn on the shelves.

I first encountered "enchiladas" made with flour tortillas
there in south Texas. In Sonora also, almost always tortillas
are flour.

I did not know there was a class distinction, with corn
tortillas being lower class. Interesting.

Steve