For as developed as my culinary skills are, I’d recommend my Mexican fare if you ever pop over for dinner.
Standing in the grocery line, I surveyed the cart ahead of me—dozens of canned goods, and several boxes of boil-in-a-bag rice. Then I glanced at my own: fresh cilantro, Salvadorian crema, limes, ingredients en route to becoming fajitas with homemade tortillas, salsa, and guacamole. The contrast made me pause. Cooking this way isn’t just a skill—it’s something I’m grateful for.
I finally deep-fried tortilla slices to recreate Taco Time’s crustos—a copycat attempt on my list for ages. The best part? I could pile on as much cinnamon and sugar as I wanted, eliminating that all-too-familiar disappointment when the restaurant skimps.
My Mexican food game grew exponentially during lockdown. Unable to pop into a restaurant for unlimited salsa, I made it at home. Then made it again. And again—unsuccessfully, until I remembered a casino coworker’s tip about roasting the tomatoes first. That changed everything. Around that same time, people were livestreaming their cooking experiments, and I found myself jotting down ideas, testing, and tweaking.
Also added to my repertoire since then? Restaurant-quality refried beans and rice, all of which will be on the menu when the commune comes over next Sunday for my parents’ visit. The only question left: sangria or margaritas? I’m leaning toward sangria—because if there’s one thing I’ve learned in the kitchen, it’s that the best things take time to marinate.
And yet, when I see the dustings of flour, the cream smeared on the counter, the oil spatters, and burnt cheese on the stove, I wonder if it’s worth it. The chopping, the combining, the waiting—it’s a lot of work. Then, after a ten-minute sit-down at the island with Dave and Evelyn, eating far too fast because it’s so freaking good, I look around at the volcanic explosion of every countertop and ask myself again: is it worth it?
It’s all part of the bigger picture I’m trying to build in my life. In the end, it’s not just about the food—it’s about cultivating a high standard. The effort, the quality of the flavors, and the satisfaction of creating something worthwhile are what make the mess worth it.
Thanks for dropping by. I hope to cook for you someday.
Love, Jaclynn
Going On 40 