Pottery handmade by Catalina Aguirre Hoffman
I can eat tacos every day of the week, hands down.
It’s my go to comfort food, 9.5 out of 10 times I’ll order the tacos. But it’s not every day that I make my own corn tortillas. Why? I know how superior they are to those sad, flavorless, mass-produced, dry imposters sold in the grocery stores. I refuse to eat them. To me, eating something that isn’t good is like wasting a meal ticket. We only get so many tickets per day, why waste them?
Seriously, corn flour + water + salt. That’s it. You don’t even need a tortilla press, just use a rolling-pin. The little extra effort makes all the difference.
I grew up eating Mexican food, all us Californians did. I’m not talking about the food served in many “Mexican” restaurants. You know the ones. They drown everything with heaps of melted cheese, tosses it in the broiler until it resembles bubbling lava, then tops it off with loads of sour cream. I’m talking the real deal, food made with love. Fresh ingredients, ground spices, flavorful salsa, tacos made from soft corn tortillas and the only cheese to be found is a modest sprinkle of Queso Fresco.
Excuse me as I wipe the drool off my keyboard (Ewww, now that’s just gross).
My lovely husband on the other hand, who grew up in Pennsylvania, doesn’t know the difference between a taco and a tortilla (not aware that they are one in the same), or who will order a burrito, and is genuinely surprised when he doesn’t get a taco.
It cracks me up every time.
Happy Cinco de Mayo everyone! Now go make some tacos (and have a cold one for me).
