<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1870-3925</journal-id>
<journal-title><![CDATA[Región y sociedad]]></journal-title>
<abbrev-journal-title><![CDATA[Región y sociedad]]></abbrev-journal-title>
<issn>1870-3925</issn>
<publisher>
<publisher-name><![CDATA[El Colegio de Sonora]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1870-39252016000200161</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[La tortilla como identidad culinaria y producto de consumo global]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calleja Pinedo]]></surname>
<given-names><![CDATA[Margarita]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valenzuela]]></surname>
<given-names><![CDATA[María Basilia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Guadalajara Centro Universitario de Ciencias Económico Administrativas Departamento de Estudios Regionales-Instituto de Estudios Económicos y Regionales]]></institution>
<addr-line><![CDATA[Zapopan Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guadalajara CUCEA Departamento de Estudios Regionales-INESER]]></institution>
<addr-line><![CDATA[Zapopan Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2016</year>
</pub-date>
<volume>28</volume>
<numero>66</numero>
<fpage>161</fpage>
<lpage>194</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1870-39252016000200161&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1870-39252016000200161&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1870-39252016000200161&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La tortilla forma parte de la identidad culinaria de los mexicanos que viven en México o en el extranjero; es un componente básico de los antojitos, acompaña a los platillos festivos y es un suministro consuetudinario en la comida. Desde la época colonial, españoles, indios y mexicanos produjeron en el norte del país una cultura culinaria, hoy conocida como tex-mex, que ha sido recreada por las olas constantes de migrantes, y aunque en México fue rechazada, en Estados Unidos y en el imaginario global es reconocida como mexicana, de la que la tortilla de maíz o de trigo es un elemento identificador. A medida que las innovaciones en la comida rápida aumentan, la tortilla se ha convertido en un objeto comestible para el consumo global, desarraigado del patrimonio culinario de origen; como sucede en Shanghai, China, el caso analizado aquí.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The tortilla is part of the culinary identity of Mexicans, whether they live in the country or abroad. The tortilla, is the basic ingredient of Mexican' snacks, it is served along with the festive dishes, and it is a customary companion at the Mexican's eating table. Since times, Spanish, Indian and Mexican produced in the old north of Mexico a regional culinary culture known now a day as tex-mex, which has been recreated by the constant waves of Mexican immigrants. Nevertheless, in Mexico Tex-Mex food was rejected, but in the United States and the global imagination is recognized as Mexican, where the tortilla either of corn or flour wheat is an identifier. As innovations in the fast food increases, the tortilla has become an edible object for global consumption uprooted the culinary heritage that gave it birth; such is the case of tortillas in Shanghai, China analyzed here.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[tortillas]]></kwd>
<kwd lng="es"><![CDATA[comida tex-mex]]></kwd>
<kwd lng="es"><![CDATA[identidad culinaria]]></kwd>
<kwd lng="es"><![CDATA[globalización de la comida]]></kwd>
<kwd lng="es"><![CDATA[totopos]]></kwd>
<kwd lng="en"><![CDATA[tortillas]]></kwd>
<kwd lng="en"><![CDATA[Tex-Mex food]]></kwd>
<kwd lng="en"><![CDATA[culinary identity]]></kwd>
<kwd lng="en"><![CDATA[food globalization]]></kwd>
<kwd lng="en"><![CDATA[wraps]]></kwd>
<kwd lng="en"><![CDATA[tortilla chips]]></kwd>
</kwd-group>
</article-meta>
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