That’s When I Gave Up My Writing Career to Make Tacos

by lyzpfister

Here’s something I’ve gotten really good at, as the title implies:  making tacos.  I’m not really sure what inspired these beauties, but I have a feeling a conversation with a coworker of mine started the whole thing.  I was raving about my first trip to La Isla, a tiny storefront on Flushing where you can get a half chicken, rice, and beans for $5.25.  Whoa, right?  Enough chicken, rice, and beans to last for four meals anyway.  I was talking about maybe making tacos when she mentioned this Honduran crema she makes for her family – sour cream mixed with heavy whipping cream and a little bit of salt to taste.  Yes, please.

The whole delightful combination on a corn tortilla: diced tomatoes, slivers of jalapeño, shaved cabbage, a bit of melted cheddar, and cilantro on rich, salty rice and black beans mashed with juicy chunks of roasted chicken and topped with crema.

So it’s not traditional or authentic – but if it’s good, does it have to be?

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