This is kinda funny, I thought you were talking about hard corn "shells", for tacos, but no, you mean flour tortillas. My buddies and I in the late 1970s, in LA, used to call them "burrito skins". They had a couple of sizes in stores back then, but today, in LA, there are many, many sizes and types out there, and it's hard to imagine that they are not pretty darned fresh. Can't be much more than 24 hours old. They have HUGE disks, like 13 inches or so. They have fat little ones. And everything in between. Whole wheat, with lard, no lard, whatever you want. It all depends on what you want to put in there. I like seeing them medium size and thickness, SLIGHTLY blackened.
Corn tortillas seem to be a lot less variable, and there, I am pretty sure getting a nice fresh one made before your eyes probably matters more. I don't know why.
I sure do agree with the comment that Emeril can go to hell. BAM!
-Scott Lindgren email@example.com