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We take our tacos kind of seriously around here. Once I was shown that how I had eaten tortillas my entire life was not authentic – and not even good in comparison – things got even more serious. My Puerto Rican friend told me that once a child could see over the stove top, he or she was expected to turn his or her own tortillas – but you never, ever, ever microwave a tortilla. This knowledge has practically changed my life.
Because I have an electric stove top, rather than gas, sometimes I will put foil down. I am generally prepping tacos for four or more people, so I will use two or more burners at a time. It is important to keep an eye on your tortillas and turn them several times, so they get a little crisp and brown, but not burnt.
The only time I have bought a packet of taco seasoning in the last seven years was when I was traveling overseas and did not want to buy all the individual spices. When I mix in my own spices, I know there are no weird preservatives, and I have total control over the flavor and spicy-ness. Taco meat always includes onion, garlic, cumin, cayenne, and paprika. At my house, it often includes cinnamon, oregano, chili powder, and/or cardamom. Spice, stir, simmer, taste, repeat until you find what works for your family. It will take more spice than you anticipate I bet.
Authentic toppings are really simply chopped onions, cilantro, and a squeeze of lime (don’t forget the fresh lime!); however, I like to add tomato so our toppings remind me of the Mexican flag. Happy Cinco de Mayo, Amigos!
P.s. If you are not concerned with authentic, I do recommend this recipe for blueberry salsa, which I will be making again this Fourth of July.









At Katie’s request we kept it low key, focusing on her request to borrow maternity clothes. Borrowing and lending led to the “library” theme for our party. We were happy to be able to have the party at the beautiful 


































