Home Grown.

One of my favorite, and more rare, regional breakfasts = tortillas de maiz con pescado estofado. These tortillas are made from corn the my farming friend Garua and I harvested on Friday morning. Margarita and Chabela boiled the hard mature ears of corn. Once soft, they grated and ground the kernels to mix into a dough with butter, lard, salt, and an egg. This morning I helped shape the dough into little balls that we filled with grated cheese. Roasted in the stove top oven and accompanied with pan-fried fish and tomatoes, these little tortilla treats cannot be beat.