Second, the historical record seems to indicate that the Mayans preferred making thicker tortillas cooked in ashes.

These thicker tortillas, depending on how thick they were, would have been harder to fill.

The modern pim (Mayan thick tortilla) can range in thickness from the height of three tortillas up to approximately half an inch.

A gordita is typically prepared as a thick tortilla.

Main street restaurants demand $1.25 for Salvadoran pupusas made of thick tortillas and meat, but underground cooks charge 75 cents.

Vaho is eaten with a side of big, thick Nicaraguan tortillas, and a light natural fruit drink like linaza, chía, or maracuyá.

It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings.

While the pinched sides of the sope are its most distinctive characteristic, there are also flat sopes resembling a thick tortilla or a tostada.

Garnachas are thick tortillas similar to gorditas split and filled with shredded pork and diced onion.

Memelas, also called picadas, are long thick tortillas made of corn dough mixed with fried pork rind and salsa.