Ground fresh nixtamal is made into dough and used to make tortillas, tamales, and arepas. Fried plantains and either corn tortillas or bread are also common. Tejuino is usually made from corn dough, the same kind used for tortillas and tamales. Mexican quesadillas are traditionally cooked on a "comal", which is also used to prepare tortillas. One may use lefse in order to make enchiladas, rather than tortillas. Breakfast consists of bread, flour tortillas, or fry jacks that are often homemade. Normally, it is accompanied with tortillas and grilled onions and bell peppers as well. Breakfast typically consists of bread, flour tortillas, or fry jacks that are often homemade. Amaranth was used by the Aztecs for tamales, tortillas, and atole (hot cereal). It is served in bowls with minced onion, limes and tortillas. The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla. Other Costa Rican food staples include corn tortillas, white cheese and picadillos. Variations using filo, or flour tortillas are sometimes used. It centers on preparing corn in various ways, such as tortillas, tamales, pozole, and more. The company operates 47 bakeries producing bread, buns, rolls, snack cakes, pastries, and tortillas.