I think most people could agree they hold a special place in their hearts for soft, pillowy tortillas. Whether it be corn or flour, tiny or big, delicately wrapped around a mound of tender carne asada, or smothered in a decadent mole- tortillas, good ones, can make the simplest meal perfect or steal the show in a festive feast. For me, tortillas as crazy as it sounds are “home” and such a big part of who I am.
Growing up in a family of 6 kids, often with teammates or neighbors at our table, a bean burrito was an easy and nutritious dinner my mom could get on the table fast and still put smiles on the faces of hungry kids with so many different likes and dislikes. Or a few dozen tacos picked up from King Taco and some horchata and we were really happy campers. Chorizo and egg burritos so often fit the bill for many mornings we were running out the door to various weekend practices and tournaments. Or one of my favorite ways to enjoy them, learned from my dad, is heated up directly over a gas flame with a schmear of butter or avocado. (You just can’t get that flavor heating it in a pan or skillet.)
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