Chilacayote (Cucurbita ficifolia Bouché) has been shown to be a rich source of nutrients and bioactive compounds, suggesting its potential as a fortifier for staple foods such as corn tortillas. While fortification has been demonstrated to alter sensory properties, affecting consumer acceptance, comprehensive sensory evaluations of tortillas fortified with chilacayote powder remain scarce. In this study, sensory analyses were conducted on 150 regular tortilla consumers using CATA questionnaires to evaluate the color, smell, texture, taste, mouthfeel, and aftertaste of tortillas made from nixtamalized dough and commercial flour, both with and without chilacayote powder. The application of three feature extraction methods, Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), and a combination of both (PCA+LDA), revealed that the LDA method enables the distinction of sensory differences between fortified and non-fortified tortillas. The results of this study offer valuable insights into the sensory impact of chilacayote fortification, which will inform future development of nutritionally enhanced tortillas that maintain consumer appeal.