Tag Archives: tacos

Photo by Jeswin Thomas on Unsplash

My friend Leona taught me how to make tacos when I was in my early twenties. She was the grandmother of one of my college friends, and I stayed with her for two weeks when I first moved to Los Angeles. Leona was fifty years older than me, but we developed a deep friendship.

Leona lived on Verde Street, on a hill in East Los Angeles in a house built by hand by her late husband. All the houses on the street looked homemade, each one like a small collection of shoe boxes glued together on tiny lots overlooking the San Bernadino freeway.

When Leona made tacos, she browned ground beef in one pan. She didn’t add any spices, not even salt and pepper. In another pan, she fried tortillas in vegetable oil until they were golden on each side, then flipped one half over the other to make a half-moon. With a spatula, she tossed the slightly crispy tortillas on a plate, using paper towels between each one to soak up the oil. She put grated cheddar cheese and a jar of mild salsa on the tiny chrome and Formica kitchen table.

When everything was ready, we sat down and combined the simple ingredients to make our own tacos while we looked out the window. From our eagle’s perch, we could watch the freeway as automobiles, trucks, and police cars lit up the night like Christmas. We also talked about the people in our lives, her children, her grandchildren, my friends, and each other. This is when I learned that the best lives are simple ones, no drama, no difficult entanglements, easy to manage. Those were the first tacos I had ever eaten, and I loved them.

While raising my two kids, I made tacos all the time. My dad was an avid fisherman, yet he didn’t like to eat fish; therefore, he brought freezer chests full of frozen fish to my house for us to eat. From his bounty, I made fish tacos—long before they became popular in restaurants. I invented sturgeon tacos with lettuce, sour cream, cilantro, and salsa. I created salmon tacos with fresh guacamole, basil leaves, shredded lettuce, and salsa. When we ran out of grandpa’s fish, I made tacos with shrimp, ground turkey, left-over steak, and pork chops. My kids loved them and, at the end of every taco meal, the serving plates were empty. In between bites, my kids told me about what had happened at school that day, what their friends were doing, and how they had to write papers for English and history class. As their mother, I learned to listen to them carefully before jumping in with advice and was thrilled they were confiding in me.

Now my kids are grown, and they have to feed themselves. My son is a taco specialist. For two years, he lived off of rice and bean tacos with shredded carrots, lettuce and salsa. It was his way of eating healthy and saving money at the same time.

The other day, I stopped at a farmer’s market on my way home from Sacramento. I bought red onions, peaches, cilantro and peach salsa. At home, I had some leftover roasted leg of lamb and spinach tortillas, and had decided I was going to make tacos for dinner.

Like Leona taught me, I fried the tortillas on each side until they were golden and then flipped one half over the other to make a half-moon. I transferred each one to a plate with paper towels to soak up the oil, even though I was using olive oil instead of vegetable oil.

I chopped up some red onion, cilantro and peaches, then sliced the lamb in finger-sized pieces and warmed it up in the same skillet that I had used for the tortillas. When everything was ready, I assembled the tacos: roast lamb, chopped red onion, chopped peaches, cilantro leaves, and peach salsa. I arranged two tacos on each of two dinner plates and called my husband to supper. Before we started eating, we expressed our gratitude for each other and the life we had built together. From listening to my husband’s prayer, I have learned that he is most grateful for having me in his life.

Leona and I were friends until she died at the age of ninety-five. We drove together from Los Angeles to Sacramento to visit our respective families. We stopped to taste olives and almonds. We visited missions. We ate lunch at Bob’s Big Boy and Denny’s. She made quilts while watching movies, and I made needlepoint pillows.

Leona taught me that life was a journey, and that every stop along the way was just one sojourn in a series of manageable experiences. Simply, Leona was a precious friend. I still love her, and am most grateful that she taught me how to make tacos. From that first day when she made them for me until today when I make them for my husband, I’ve learned that the relationships in my life are my most important possessions.