Mendocinian tortitas are found all across the province, almost as if there were one for every grapevine. You can find them in neighborhood bakeries, on breakfast or snack tables, in chats with friends, in winery restaurants, at corner stores, and in tea houses. They come hot, cold, bigger, or smaller. While for many, they’re just part of the routine, each place has its own way of making them, usually with recipes passed down from generation to generation. Some people prefer them flaky, others like them soft, with or without lard, but in Mendoza, they certainly have a special place.
What are the varieties of Mendocinian tortitas?
There are raspada tortitas, made without yeast and with beef fat, creating a dense, air-free dough. Then, there are pinched tortitas that use yeast, giving them more air and texture. Finally, there are flaky tortitas, notable for their laminated structure.
Each variety can have its unique twists, with tortitas featuring cracklings, salami, herbs, or salt flakes, adding different flavors.
We explored some places where tortitas are part of the local landscape. Beyond classic bakeries, several restaurants have incorporated this Mendocinian icon into their menus. In some, they come as part of the breadbasket, accompanying main dishes, or as part of a tasting menu. In others, they are part of appetizers that blend traditional flavors with local ingredients.
The goal is simple: to find those places where the dough, oven, and hands of the baker work their magic. From well-known establishments to hidden spots around the city, each place offers its own version of this Mendocinian classic.
