“There is a seat waiting for you at tables you haven’t even seen.” - Case Kenny

It was in 2002, during a cold spring semester in Florence, Italy, that Mark and I met. Mark, a 2nd generation Italian American, was connecting with his culture, and I, a Mexican who, in 2 years’ time, had lost both of her parents and was trying to get perspective in life. We were young and hungry for experiences. As the weeks passed, we bonded over meals and became obsessed with finding those small restaurants that were neighborhood joints. Most of the time, we were the only foreigners. During our long conversations, a second bottle of wine rolled in, and we would linger, taking small bites of this or that.

By 2004, Mark had traveled with me countless times to Mexico, and I would take him to my favorite places. Each restaurant, taco stand, carreta, bar, and fonda was always a focused experience, i.e., at this place, we only eat tacos de cabeza; at this other one, only campechanas and marlin quesadillas, but here is where we sip on bacanora.

All these places had one thing in common: sobremesa culture. The direct translation would be upon the table, but what it really means is the art of sitting leisurely with friends or family as the meal winds down, and everyone keeps chatting. It is a relaxing feeling where laughter and connection happen.

As we got older, we yearned for those experiences, which was the catalyst that made us want to do Yoli. We started with tortillas, but now you will see we offer more products online and in Kansas City at our Westside location, as well as more and more food ready for you to make a memorable meal.  We hope you find time during the weeks ahead to experience the magic of sobremesa.

In Case You Missed It

I joined Cherry Bombe’s Baking Podcast, She’s My Cherry Pie to talk all tortillas. Listen here.

ESPN discussed how NWSL teams are elevating the fan experience, including Yoli’s space in the KC Current’s new stadium.

Camarones Huevones

Ingredients

• 2 lb. shrimp shell and heads on (if possible)

• 1/2 c extra virgin olive oil

• 1 garlic clove finely chopped

• 1 lemon

• 2 tbsp Yoli Macha Negra

Rinse shrimp under cold water, pat dry with a paper towel, and set aside.

In a large pan on medium heat, add 1/2 c extra virgin olive oil and finely chopped garlic. Cook until garlic is translucent and sticky, about two minutes. Do not let your garlic burn. Remove garlic and set aside.

Bring heat to medium-high and add shrimp. Add lemon halves to get them seared. Sauté shrimp for 2-4 minutes until cooked through. Drizzle all over 2 tbsp of Yoli Macha Negra and add back in the cooked garlic. Mix well. Serve with lemon wedges.

Buen Provecho!