Tortillas form basis for authentic Mexican recipes
Onions, avocados, and other vegetables grilled under her father’s watchful care while Sonia’s mother finished preparing warm homemade tortillas, crumbly queso fresco, and fresh refried beans. “As a child, I was fascinated by how my mother created a fabulous meal with simple ingredients,” says Sonia Vasquez-Grizzle, the founder and owner of Margarita’s Tortilla Factory. “My parents always cooked all the meals. I didn’t even know what a ‘frozen dinner’ was until college.”
These early days absorbing her family’s deep love of authentic Mexican food would end up inspiring and informing much of Sonia’s life. “With my family, I continue the tradition of home cooking all the meals,” she said. “I love staying true to my roots, my heritage. I enjoy watching the expressions of my family and friends as they eat the food I have prepared. Good food is to be shared. It brings joy and happiness to everyone present.”
- 1 package Margarita’s Tortilla Factory tortillas
- 1 can refried beans spicy black or pinto
- cheddar-jack cheese grated
- Heat iron skillet (comal). Warm each tortilla on skillet over medium-high heat. Remove tortilla from skillet and spread beans over half of tortilla. Add cheese. Fold tortilla and press firmly to create a taco shape. Place taco on skillet. Flip and continue to cook until cheese melts and tortilla is golden brown. Cut each taco into three wedges.
Spinach and onions, spiced with a hint of serrano peppers, make a tasty filling for quesadillas. You can also try this recipe using Margarita's flour tortillas: spinach/onion, wheat, white, or spelt.
- 1 package Margarita's corn tortillas
- 1 Tbsp vegetable oil
- ½ medium onion sliced
- 2 cloves garlic finely chopped
- 8 oz fresh baby spinach rinsed and dried
- 8 oz Monterrey Jack cheese shredded
- 1 small serrano pepper finely chopped
- salt to taste
- Heat vegetable oil over medium-high heat. Sauté onions, serrano pepper, and garlic. Add spinach and cook for 5 minutes. Season with salt.
- Lightly brush corn tortillas with oil. Warm tortillas on a heated cast iron skillet. Set aside.
- Top half of the tortilla with cheese, spinach mixture, and more cheese. Fold tortilla in half and press firmly, and place on skillet. Flip and continue to cook until cheese melts. Cut into wedges and serve with your choice of toppings: salsa, sour cream, guacamole, etc.