Perfect for brunch, these crispy and savory Mexican corn cakes, sopes, are loaded with hearty refried beans smothered in a bacon and fresh chile-loaded queso fundido. Nestled on top is a perfectly poached egg with a spoonful of spicy and acidic salsa to finish.
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For many immigrants, making yogurt offers an inimitable taste of home.
Lately, something has changed. Lately, I've been reacting to fancy coffee the same way a child reacts to an accidental sip of red wine mistaken for grape juice. I don't know when it happened, but I've devolved into an unexpected love affair with bad coffee. It's not just instant coffee that I hanker for each morning, either, it's any subpar coffee I can get my hands on.
Baking with my mother taught me how to love what we create—and when to let go.
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