As someone raised in a Mexican family in New Mexico we grew up with both. A lot of the Spanish and Mexican people here have as well. Each type has specific purposes. Corn is for enchiladas, tacos, and fajitas. Flour is for breakfast (with butter or cinnamon and sugar), burritos. Both can be used for everyday sopping up of beans, sauces etc.
I think it is a New Mexico thing, this peaceful co-existence of flour and corn tortillas, both used and enjoyed by many Mexican-Americans.
Although I must agree about the damn gringos. When I am out of the predominantly Hispanic southwest, I can't find a good tortilla to save my life not to mention a restaurant labeled 'Mexican' I would voluntarily eat at. Poor gringos are missing out on some incredible food.
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