Tortillas are versatile staples of Mexican cuisine. They’ve also made their ways into many Tex-Mex and American dishes. The versions most Americans are familiar with are flour and corn tortillas, but there are four other types of tortillas you may not know about that can make your restaurant stand out. Including them on your menu will add new, delicious flavors your customers will love.

Healthy Blue Corn Tortillas

Blue corn tortillas are made from a variety of blue corn called flint corn, which is native to Mexico and the southwestern US. They have a naturally sweet flavor and a slightly nutty taste that set them apart from traditional white corn tortillas. They’re also healthier alternatives to traditional tortillas, as they contain less gluten, more protein, and more antioxidants than their white corn counterparts. Dishes such as quesadillas, taquitos, and tacos often feature blue corn tortillas.

Sour Nopal Tortillas

Nopal, or cactus, tortillas are made from the pads of the nopal cactus and have a slightly sour taste. High in fiber, they’re believed to have many other health benefits, including the abilities to lower cholesterol levels and aid in digestion. They’re popular in Mexico but unfamiliar to many Americans, so try introducing them in quesadillas, tacos, and fajitas.

Thick Masa Harina Tortillas

Masa harina tortillas are also new to many Americans, but they’re not as unique-tasting as nopal tortillas, so you’ll have an easier time integrating them into your menu. They’re made from a special type of corn flour, masa harina, that’s used to make tamales and other traditional Mexican dishes. This special flour makes them slightly thicker than regular corn tortillas, so you may need a tortilla press to create even tortillas every time.

The distinctive corn flavor makes masa harina tortillas great choices for quesadillas, enchiladas, and tacos. They’re also gluten free, so you can add these tortillas to the inclusive part of your menu.

Sweet Sopaipillas

Most Americans think of tortillas as savory foods, but sopaipillas are sweet. These are a type of fried bread that’s popular in New Mexico and other parts of the southwestern U.S. They’re made from a dough that’s deep fried until it puffs up, creating a light, fluffy texture. This texture makes sopaipillas a delectable dessert that many people sweeten with honey or cinnamon sugar. You can also use them as bread substitutes in dishes such as burritos and tacos if you don’t add any other sweeteners.

Each of these four types of tortillas you may not have known about offers unique flavors that can enhance your menu and impress customers. If your customers start demanding more tortillas than you can easily make, invest in a tortilla-maker machine. These machines press your tortilla dough so that you get the perfect tortilla every time.