No, flour tortillas are not somehow “less authentic” than corn. KC is blessed with three spots making flour tortillas at an elite level.
12-pack for $6 caramelotortillas.com
Sonora-born Ruben Leal started Caramelo Tortillas because he was longing for a taste of home. Sonoran tortillas omit a leavening agent, using only flour, salt, water and fat (traditionally lard—Caramelo also offers duck and avocado). His tortillas, which have a cult following among barbecue pits across the country, are so thin that you should be able to see the light of a clear blue morning shining through.
At Yoli Tortilleria in the Westside neighborhood, Marissa Gencarelli produces the buttery, flaky flour tortillas she grew up with in her home state of Sonora. Yoli offers traditional Sonoran flour tortillas made with pork fat and a vegan option made with avocado oil. The structural integrity of these tissue-thin beauties is no joke—and the proof is in the Yoli breakfast burrito. (Note: This price has been corrected, sorry for any confusion.)
Carniceria y Tortilleria San Antonio
10-pack for $48, 30 Kansas Ave., KCK
The flour tortillas made fresh daily at Carniceria y Tortilleria San Antonio are markedly different from the processed and factory-perfect packages lining grocery store shelves. These splotchy ten-inch rounds are made with flour, salt, baking soda, oil and water and are large enough to roll up a house cat.