Tortillas are kind of like pizza — they're usually pretty good, especially when they're fresh, recently warmed, and either stored in a little plastic container on the restaurant table or wrapped in a dish towel on the kitchen counter. Tortillas are usually good, but sometimes they're great. When Carolina's Mexican Food was established, the Valenzuela family initially focused on burritos, tamales, and of course, house-made tortillas. They learned the recipes from their parents and passed them down to their kids, and, in a way, metropolitan Phoenix. Carolina's even started with a tortilla-maker, Elvira Castellanos de Abril, in 1968. These tortillas are found in the majority of dishes on the Carolina's menu, from the wrapping of a burrito to soaking up some menudo on Saturdays. The little folded tortilla is always there — and has been for decades.