Letter to a Mother
Letter to a mother
Querida mamá,
It’s been 24 years since you passed, and there is not a day I don’t miss you. There are always times that I wonder what your advice would have been, and I hope I make you proud every day. I ended up going to your alma mater, walking the same roads, and studying romance languages along with the global economy under the same olive trees you did. I know you always wanted to travel the world but getting sick in your forties sure put a dent in those dreams. I fulfilled them for you, traveled the world, and even met my soulmate in Italy. For a while, I dedicated myself to changing how we do healthcare, always thinking about your experiences in and out of doctor’s offices and the constant friction. I was only 16 and way too young to figure out how to be more of your advocate. Now, I feel that in some way I did contribute so others have a better experience.
You are a grandma now! Can you believe it? Having your grandchildren sent me into a deep abyss, missing you even more. Living in the middle of North America was rough at times, and I missed all those travels throughout Mexico with you. I tried to recreate meals we once shared, and that led to building Yoli Tortilleria. Yes, I know… I’m not a lawyer or a doctor. Though I think you would be so happy to see how I honor your memory and all your favorite meals. I have even won some awards along the way. Throughout this journey, I have been meeting so many amazing women that, in one way or another, they remind me of you. I often wonder if they are angels you send my way, so thank you.
I have to go now but rest assured, I’m good… I live with my heart on my sleeve and share all those values you instilled in me, hoping I can be one of those angels to other women who may also be missing their moms. After all, moms come in different shapes and forms—some by blood, some by choice, and some by pure serendipity. More meals will be shared, and we will continue to share our love for my lindo Mexico.
Con muchísimo amor,
Tu hija Marissa
Wishing everyone a happy Mother’s Day. Hugs to all of you struggling with this day…I leave you with a recipe that my mom and I used to make.
Enchiladas Suizas
Sauce:
· 5 pounds of tomatillos, cleaned and husks removed
· 2 garlic cloves
· 1/2 white onion
· 1 serrano pepper, seeds removed
· 1 jalapeño pepper, seeds removed
· 1 cup sour cream
· A small bunch of cilantro
· 2 tablespoons avocado oil
· Kosher salt to taste
Filling:
· 3 cups shredded rotisserie chicken (about one chicken)
· 12 oz shredded chihuahua cheese or Monterey jack
Other ingredients:
· 1/2 cup avocado oil
Instructions:
1. Prepare the Sauce:
o Cut the tomatillos into quarters.
o In a blender, combine the tomatillos, garlic, onion, serrano pepper, jalapeño pepper, and cilantro. Blend until completely smooth.
o In a saucepan, heat 2 tablespoons of avocado oil over medium heat. Add the blended tomatillo mixture.
o Bring the mixture to a gentle simmer and cook for 10 minutes.
o Turn off the heat and let the sauce cool completely.
o Once cooled, add the sour cream and mix well—season with salt to taste.
2. Assemble the Enchiladas:
o Preheat your oven to 350°F.
o Heat 1/2 cup of avocado oil in a shallow pan over low heat.
o One by one, pass the white corn tortillas through the oil, allowing them to soften slightly.
o Transfer the softened tortillas to a plate lined with paper towels.
o Spread 1 cup of the enchilada sauce evenly across the bottom of a 9 by 13-inch glass baking dish.
o To assemble the enchiladas, spread approximately 1 tablespoon of the sauce onto each tortilla, from one edge to the other.
o Place 1/4 cup of the shredded chicken onto each tortilla, then sprinkle with 1 tablespoon of shredded cheese.
o Roll up the tortillas and place them seam-side down in the baking dish.
o Repeat for remaining tortillas. Once all enchiladas are assembled in the dish, drizzle the remaining enchilada sauce over the top and sprinkle with any remaining shredded cheese.
3. Bake the Enchiladas:
o Loosely cover the baking dish with aluminum foil.
o Bake in the preheated oven for 20 minutes.
o After 20 minutes, remove the foil and switch the oven to broil.
o Keep a careful eye on it, and once the cheese is bubbling and lightly browned but not burnt, remove the dish from the oven.
o Allow the enchiladas to cool for 5-10 minutes before serving
Provecho!