Tortilla vs. Fajita — What's the Difference?

A tortilla (, Spanish: [toɾˈtiʎa]) is a thin, flat, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]).

A fajita (; Spanish: [faˈxita] (listen)) in Tex-Mex is any stripped grilled meat with stripped peppers and onions that is usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

A thin disk of unleavened bread made from masa or wheat flour and baked on a hot surface.

A dish consisting of strips of marinated meat or vegetables that are grilled over an open fire and served in a tortilla, usually with spicy condiments.

(Mexican cuisine) A flat round bread made out of cornmeal or flour.

A Tex-Mex dish of strips of spicy marinated meat and/or vegetables in a soft flour tortilla, often served with salad or a savoury filling.

(Spanish cuisine) Spanish omelette; an omelette containing potatoes and onions.

An unleavened cake, as of maize flour, baked on a heated iron or stone.

Thin unleavened pancake made from cornmeal or wheat flour