The corn tortilla is from Mexico and originated in pre-Columbian times. It has been a staple in Mesoamerican cultures for many a century and predates the alternative wheat flour version of the tortilla in all such cultures because wheat was not grown in the Americas prior to European colonization.
The Aztec would eat two or three corn tortillas with each meal, and they'd be eaten plain or dipped in mole, a traditional Mexican sauce containing a fruit, chili pepper, nut and spices such as pepper, cinnamon or cumin; green mole is made with pumpkin seeds and green chile, or a chili pepper and water sauce. Tortillas were also sold at Aztec marketplaces filled with turkey meat, turkey eggs, beans, honey, squash, prickly pears and chili pepper.
Tortillas are consumed daily. Tortilla production, whether industrial or at home, starts from early morning because lunch is the main meal of the day for most people and in Mexico, lunch is eaten between 1:30 p.m. and 3:30 p.m. (Wikipedia).