Tortilla Wrap Quotes

I wanted nothing more than to yell at these people, “SHUT UP! I’ve been traversing cliffs, creeks, mud, jagged rocks, drop offs, bug hoards, and hellish inclines all morning and all I had to eat before all of it were skittles wrapped in a tortilla!” This

But whenever someone starts talking about authenticity and cultural appropriation, my mind begins to wander. I ask myself, What if my ancestors had traded places and pantries with yours? What would modern Korean food look like if a generation of Changs and Kims and Parks had arrived in Mexico five hundred years ago? What would Mexican food look like? I imagine both cuisines would be even more delicious, and I bet they’d still be wrapping meat and vegetables in tortillas and leaves. We humans are more alike in our tastes than we think.

At Angelita’s, my favorite food was a plain bean burrito in a flour tortilla. It was simple, but tasty! I loved bean burritos. They were my comfort food. They were my “little friends!” For my first day at school, my aunt made me three of them. She wrapped them up tightly in aluminum foil and then packed them in a brown paper sack. At lunchtime, in the cafeteria, I got ready to greet my little friends. I was nervous, as it was my first day of school, but I knew the burritos would soon warm my stomach and comfort me. I looked around the lunch room and saw other kids with their cafeteria trays and their perfect peanut butter and jelly sandwiches with the crust neatly trimmed off and their bottle of juices and bags of Fritos and then . . . I pulled out a burrito. “Hey! What’s that?” A gringa girl shouted at me, pointing at my burrito. “Uh . . . nothing! Nada!” I replied as I quickly shoved it back into the sack. I was hungry, but every time I got ready to pull one out, it seemed as if there was another kid ready to stare and point at me. I was embarrassed! I loved my burritos, but in that cafeteria, I was ashamed of them. They suddenly felt very heavy and cold. They suddenly felt very Mexican. I was ashamed of my little friends and so . . . I went hungry.

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

One of my favorite go-to quickie meals starts with toasting some corn tortillas. (Food for Life, the same company that makes Ezekiel bread, makes a sprouted yellow corn tortilla usually sold in the frozen section.) Then I mash some canned beans on them with a fork and add a spoonful or two of jarred salsa. All the better if I have fresh cilantro, salad greens, or avocado to top it all off. If I’m lucky enough to have fresh collard greens, I’ll steam a few leaves and use them as burrito wraps to replace the tortillas. We call them collardritos in our house. Greens and beans—can’t get healthier than that!

I’ve just penned a song about a tortilla.  Actually it’s more of a wrap.

fish tacos from a twelve-year-old boy and his mother. These tacos remained the best thing Delilah had ever eaten. The fish was snapper, caught in the early morning by the husband/father and marinated in oil, lime juice, garlic, and chiles, and then grilled on a hibachi that was attached to the cart. The grilled fish was wrapped in a handmade tortilla with fresh tomato, chopped iceberg, chunks of creamy avocado, crumbled white cheese that had no name other than queso, and the whole thing was drizzled with a tangy lime crema. The

Taco Bell Russia Bestseller The Crunchwrap Supreme Soviet Mystery meat Wrapped in a riddle Wrapped in an enigma Wrapped in a tortilla.

Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa 210 words SERVES: 4 FOR THE FISH 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon chili powder ¼ teaspoon cumin ½ teaspoon sea salt 1 pound mahi mahi, cod, or tilapia 1 tablespoon coconut oil 8 small corn tortillas 1 lime, cut into 8 wedges FOR THE ROASTED CORN SALSA 1 cob roasted corn, shaved ½ yellow onion, finely diced 1 large cucumber, peeled and finely diced ¼ teaspoon sea salt 2 tablespoons fresh lime juice 1 avocado, finely diced 1. In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin, and sea salt to form a marinade. 2. Cut the fish into bite-size pieces, add to the marinade, and toss well to coat. Cover with plastic wrap and place in refrigerator for 20 minutes. 3. Meanwhile, make the salsa: In a large bowl, combine the corn, onion, cucumber, sea salt, and lime juice. Gently fold in avocado. Set aside. 4. Heat the coconut oil in a medium sauté pan over medium. When the pan is hot, add the fish and cook for approximately 7 minutes, until firm and opaque. 5. Warm the tortillas in a microwave or, wrapped in foil, in a 350°F oven. Divide the cooked fish equally among the warmed tortillas, top with corn salsa and a squeeze of fresh lime, fold each tortilla over, and serve 2 on each plate, with wedges of lime on the side.

Reuben Sandwich YIELD: 4 SERVINGS WHILE LIVING in New York City, I became a sucker for sandwiches, which for me represent the American spirit and lifestyle: easy, unstructured, and casual. They are convenient, fast, and mess-free and may well be the most versatile of all foods. Sandwiches can be healthful or decadent, light or heavy, with ingredients to please vegetarians and carnivores. Made with pita, regular bread, tortilla wraps, or baguettes, they can reflect different ethnic traditions. I believe it was James Beard who said not many people understand a good sandwich. I like to think that I still do. I first tasted this sandwich in a restaurant near 42nd Street a few weeks after I arrived in New York. With a cold beer and a bit of salad, it makes a perfect meal for either lunch or dinner. You can use commercial Russian or Thousand Island dressing on the sandwich or create your own Russian dressing. I sometimes make the Reuben with pastrami, although corned beef is the traditional choice, and I use rye as well as pumpernickel bread. Be sure to use good Swiss cheese (Emmenthaler or Gruyère). I prefer the sauerkraut available in plastic bags to the canned varieties. RUSSIAN DRESSING ½ cup mayonnaise 3 tablespoons ketchup 1 tablespoon fresh or bottled horseradish 1 teaspoon Worcestershire sauce Good dash Tabasco hot pepper sauce SANDWICHES 8 large slices pumpernickel bread (each about 6 by 4 inches in diameter, ½ inch thick, and weighing about 1 ounce) 6 ounces Swiss cheese (preferably Emmenthaler or Gruyère), cut into enough slices to completely cover the bread (about 1½ ounces per sandwich) 1⅓ cups drained sauerkraut 8 ounces thinly sliced corned beef (not too lean) 2 tablespoons unsalted butter 2 tablespoons corn or peanut oil FOR THE DRESSING: Mix all the dressing ingredients together in a small bowl. FOR EACH SANDWICH: Spread 2 pieces of the bread with 1 tablespoon each of the Russian dressing, and arrange enough cheese slices on both pieces of bread to cover them. Measure out about ⅓ cup of the sauerkraut and spread half of it on top of one of the cheese-covered slices. Cover with 2 ounces of the corned beef, then spread the remaining half (⅙ cup) of sauerkraut on top. To finish, top with the other cheese-covered slice of bread. Repeat with the remaining ingredients to make 3 additional sandwiches. At serving time, melt the butter with the oil in a nonstick skillet, and sauté the sandwiches, covered, over medium to low heat for about 8 minutes, 4 minutes per side, until the cheese on the sandwiches has melted and the corned beef is hot. Serve immediately.

Have you ever seen a sunrise while eating cheese and being wrapped in a tortilla blanket?

But I also watched him closely, waiting to see that love of food. The surprised delight on his face when he took his first slurp of the brisket ramen, enjoying the tender shreds of savory meat, the chew of the crinkly noodles, the light but complex broth that hid the reveal of a plush matzah ball with a thick corn flavor. The concentration as he tried to place the flavor of the rub on the bowl of shredded carnitas that we portioned out ourselves and wrapped in marbled rye tortillas with tiny sour pickles and thinly sliced red onions and shreds of Havarti cheese. ("It's a pastrami sandwich," he murmured as he took the first bite.) The sheer pleasure as he closed his eyes while chewing the duck, rosy and meaty in the middle and crispy-skinned on the outside, in one perfect bite with pickled and fresh beets. I didn't have to look hard. It radiated out of his very soul.

SMART SUBSTITUTION Next time you make a sandwich wrap, reach for lettuce leaves instead of a flatbread or tortilla. This recipe is based on a popular Korean dish (ssam bap) that has a spicy filling of beef and fresh herbs encased in lettuce. Cellophane noodles, tossed with a bit of oil and scallions, round out the meal.

Whole-Wheat Banana Wrap Natural creamy peanut butter 1 whole-wheat wrap 1 banana Reduced-sugar granola Spread the peanut butter on the wrap. Slice the banana and spread a handful of slices on the wrap. Sprinkle the granola on top. Roll up the tortilla and slice into bite-sized pieces. Note: Swap in diced apple instead of the banana for a crunchier snack. Or use both!

Rice Paper Wraps 2 rice papers (they’re about the size of a tortilla) ½ avocado, thinly sliced 1 handful of broccoli slaw 2 pinches of chopped fresh cilantro ½ red bell pepper, thinly sliced ½ carrot, shaved ¼ cucumber, seeded and sliced lengthwise 1 cup shredded cooked chicken (optional) Annie Chun’s Thai Peanut Sauce Fill a plate with water and dip each rice paper wrap in it for about 5 seconds, then let dry on a paper towel. Mix all of the ingredients in a small bowl, place half in the in the center of each wrap, and roll them up. Serve with peanut sauce for dipping.

He orders an expensive bottle of Rioja and we begin our tapas extravaganza with plates of dates wrapped in bacon, langoustines in garlic and butter, chorizo in a tomatoey sauce, and a miniature Spanish tortilla (potato, egg, and onion). Our medium-rare steaks are set before us along with a basket of thinly sliced, golden crisped fries. I'm happy to see that Frank enjoys food- with no mention of any weird hang-ups or allergies. "I was hoping they'd have sweetbreads on the menu," Frank says. "You like sweetbreads?" I ask, my heart expanding at the mention of calf thymus. "I'm an organ man," Frank says, taking a sip of wine. "I know a place where they make great sautéed sweetbreads," I say. "You?" he asks, a look of pleased astonishment spreading across his face. "Love 'em," I say. This mutual infatuation with organs bodes well. Cutting into the steaks with sharp knives, we put morsels in our mouths, close our eyes as if we've died and gone to heaven, chew, and groan, the salty, bloody juices trickling down the backs of our throats.

As Molly wrapped one of the freshly made flour tortillas around several slices of perfectly cooked steak and piled on guacamole, she began talking. The more she talked, the faster her words came. It was as if she were afraid that someone else would say something or ask her a question. She said that she was working for a firm in Los Angeles that designed sets for television and movies. “It’s different from what you do,” she said looking at Boomer. “Sets have to be bigger than life. They have to create an impact. Not boring stuff like the designs for offices.” Elizabeth saw Boomer’s eyes flash, but he answered with perfect control, “What’s the name of the firm you work for?” “It’s new; it’s going through a name change, and they’re not sure what name they’re going to settle on.” “What movies have they worked on?” “Oh, a whole bunch. Stuff with Tom Cruise and Johnny Depp. Big movies.