Spanish ancestry is pretty much generic Southwest American culture here-most of us haven’t had a relative who emigrated from Spain in a couple hundred years-or even from Mexico in our lifetimes. The tortilla is the only version of talau we have-many of us prefer the original corn ones, where those of anglo ancestry like the amercanized version made with bleached white flour-those were not served in our house.
My first husband had a friend from New Mexico whose parents were immigrants from the Basque Pyrenees-they owned a restaurant that served Spanish food most people had never tasted. I have a book of Spanish recipes-mostly from the Pyrenees, that the restaurant owners gave to my husband.
NOOOOO flour tortillas are soooo nasty.... Give me corn or fry bread only.
AND my favorite New Mexico product Hatch chiles