My little brother and I are obsessed with food. I do not use the word “obsessed” lightly. We both get excited about a good loaf of bread. We love exploring farmers’ markets and mercados and the frozen food aisle of Trader Joe’s. Sometimes, in our downtime, we flip through Rick Bayless’ cookbooks of Mexican recipes to find things we could make ourselves.
Fittingly, we decided to actually make some of the recipes we’d drooled over and cook a big dinner for our parents. We agonized over the menu for days, finally settling on marinated skirt steak, jicama and avocado salad, roasted bell peppers and onions, corn tomalito, and homemade salsa. And the crowning jewel: homemade tortillas, soft and warm and perfectly textured, just like the ones my father grew up eating in El Salvador.Read More