I took a cooking class with Gabriela Camara, a chef with a restaurant in Mexico City. It’s definitely one of my top five classes in MasterClass. Growing up in Southern California, Mexican food was my standard American diet. After taking the class, I learned how to make tortillas from scratch and cook beans properly. Many other things were taught, but those two things I learned. With beans, I decided to try many varieties from Rancho Gordo and perfect my skill with beans. With tortillas, I decided to use only street tortillas and buy them at the market, $1.79 for thirty.
I can make three small tacos many ways, but the simplest is with two teaspoons of beans on one tortilla, topped with Trader Joe’s mild pico de gallo salsa and micro greens or arugula or pea sprouts from the garden. Yes, I’m an assembler not a cook. I’m also into keeping life simple. Why bake bread, when there’s a glorious French Bakery down the street? Why mess with masa harina, when Fry’s carries decent, cheap tortillas?
I must tell you about a new thriller released yesterday. Greta Boris’s A Pinch of Gluttony is part of her Seven Deadly Sins Series and its fifth entry. I’m addicted to these novels, like I’m addicted to beans—they’re tasty, surprising, and oh so satisfying. I can’t wait to jump into this book! You can find it at Amazon.
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Happy eating and reading,