June 15, 1995 |
Maiz o harina? Corn or flour? To this perennial question, one that can sometimes denote the character of a man--would a true Mexican ever turn down a freshly made corn tortilla?--most members of my family usually answer "flour." In our family, corn tortillas came from the supermarket, but flour tortillas have always been made fresh by my grandmother whenever we've gotten together. It is her I think of whenever I eat a well-made one, and her I still go to for tortilla advice.
December 9, 1998
My No.1 most important trick for making an easy dinner--and the hardest one to pull off--is this: Before leaving for work, look in the fridge and see what's in there. Make a dinner plan before you leave the house. The results are a lot fewer wasted leftovers and many fewer trips to the store. Here are two of my family's favorite quick fixes. One fits the 10-minute rule and is a great way to get vegetables into little kids. The other takes a little longer, but it's extremely easy to put together.
CALIFORNIA | LOCAL
October 10, 1987
Officials of a Canoga Park tortilla plant that generated complaints about noise and air pollution have agreed to limit operations and meet regularly with area residents. The agreement between Mission Foods and the South Coast Air Quality Management District came after a month of negotiations. Mission Foods agreed to turn off its ovens and deep-fat fryers between 4 and 7:30 every evening. The company had been operating around the clock.
December 19, 1999 |
As a native Marylander, I'd never given tortillas much thought beyond the ubiquitous wraps and obvious Mexican fare (tacos, fajitas, burritos). Then I came to California. With fresh, delicious tortillas so easy to find, they've become a staple in my house, always ready to be filled with something different, from refried beans and vegetables to grilled meats. These warm, slightly gooey wraps are a great choice for cool nights when you're too tired to think about dinner.
May 3, 1990
A casserole of tortillas filled with chicken makes a dandy potluck casserole. It can be assembled in less than 30 minutes, it is portable and takes only 25 minutes to heat through before dinner is served.
March 24, 1999 |
DEAR SOS: My wife's favorite soup is Texas Tortilla Soup, and her very favorite is the one at California Grill in Camarillo. Would you please see if you can obtain the recipe for her? RICHARD A. DEELEY Lancaster DEAR RICHARD: What a thoughtful husband you are. The California Grill was delighted to share its recipe.
December 1, 1999 |
Is there anything as pathetic as old, stale leftover corn tortillas languishing in the back of your fridge? Well, there are lots of things, but at least week-old tortillas can come back to life as a fabulous Sunday brunch. Chilaquiles and Huevos Rancheros are two of my all-time favorite brunch dishes. Some people mix the egg right into the sauce when making chilaquiles, but I'm a fried-egg-on-top sorta gal. Ahh, I love the smell of Mexican food in the morning.
CALIFORNIA | LOCAL
December 6, 1994 |
Mike Venema is the kind of publicist who can convince you that the unveiling of a tortilla machine is nothing less momentous than the day Jesus was seen shopping for hot-pot holders at Pic 'N' Save. He uses phrases like "I feel this in my heart" to hint that the machine might be the very implement needed to revive the national economy, reduce unemployment and communicate with creatures living beyond the stars.
August 6, 1992 |
DEAR SOS: The Crocodile Cafe in Pasadena makes a tortilla soup that is the best I've had anywhere. I would love to be able to fix it myself can you help? --BETSY DEAR BETSY: Chef Lupe Lopez sent us the recipe. This simple soup will be great on a buffet table year-round.
October 4, 1990 |
Dinora Guzman is a mobile truck cook, catering mostly to hungry workers from the garment district buildings in the Downtown area. During the morning, a lot of the early risers can be seen eating Guzman's machaca burritos. Guzman's method for preparing machaca is to season diced round steak with mustard and cook it with a sprinkling of Worcestershire--Guzman calls it "black sauce."