At 5:45 every morning, beginning when I was aroundthree years old, I remember my mom waking up my sister,Carina, my brother, Antonio, and me so we could get readyfor school, jump in the car (oftentimes with breakfast in aTupperware container), and head for the border. We livedin Tijuana, but we went to school in San Diego. Just likethousands of other people who were going to school or work,we would wait in line, sometimes for hours, to cross intothe United States. When the school bell rang, my motherwould pick us up and we’d do it all over in reverse to get backto Mexico. It was like growing up in two countries—withtwo entirely different cultures, languages, and cuisines—atthe same time.Having a foot in each world has served as the inspirationfor
Mexican Made Easy.
I grew up with all of the traditionaldishes, simple to elaborate.
Tacos de adobada,
marinatedpork tacos, were my favorite taco-stand nd. I’d start off with cool, crunchy cucumbers doused with fresh lime juiceand a little too much salt; an orange-avored soda wasmandatory. On Sundays, we’d often drive south about fortymiles to Puerto Nuevo, the lobster capital of Mexico. Therewere so many of us that they had to put a few tables togetherto t all the cousins, aunts, and uncles on my mom’s side of the family. We’d feast, sometimes for an entire afternoon, onlobster, rice, refried beans, claried butter, and homemadeour tortillas, with the sound of the
playing in thebackground.