Restaurants in the Southwest have long capitalized on the region's love of the versatile tortilla. More recently, though, supermarkets in the Lone Star State have followed that lead and incorporated tortilla-making machines into their store design. And the public is eating them up. Today, demand for the flat, cornmeal edible is spreading everywhere, fueled by consumers' growing desire for health and fitness, as well as their love affair with foods that are simple, yet interesting and ...

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