["Distrac ons by Breanna Gonzales I\u2019m stuck staring at the wrong screen I glance at the time at the top left The numbers stare back, dauntingly. I heave a sigh and debate getting up, It\u2019d be so easy to leave the work for another day. Why open my laptop, when I\u2019m already staring at a screen? I say, \u201cI\u2019ll just do it later,\u201d Ignoring the consistent feeling pooling in my stomach, And thought crawling at the back of my mind. I try to enjoy my \u201cfree time,\u201d Instead it\u2019s been overtaken by an insistent itch, A need to get everything over and done with. It should be no different, I have no reason to procrastinate, The light that is emitted burns my eyes all the same. In order to soothe the building restlessness, I open my laptop, but don\u2019t get anything done because I got bored, and began staring at the wrong screen. 51 \u00a0it","A Mother\u2019s Journey by Diego Oaxaca It was the lotus of my flowered days when mother\u2019s hustle stood beneath my feet. I installed a love as he is so perfect, but I wanted to hide. I was a protector nonetheless, and I expected nothing in return, like the beat-up Malibu engine outside. Taking advantage of my intuition or the bravery and compassion would be the smartest thing for him to do. And so, he did. I\u2019m the one protected now, which means I can finally rest. And to all the places he discovers and the woman he meets, I set a standard. If you could imagine the sacrifices I made to get here, you will know why my son is better than me. Mother\u2019s fate at last. Thank you for this opportunity. 52 \u00a0\u00a0","\u201cI am not a terrorist.\u201d by Makayla Manssor I migrated with the birds Too far from home I want to be American But they said I cannot be They labeled me a terrorist For attacks, I did not commit I thought America did not split things Like a cracked vase threatening to fall apart I want to quit Americans don\u2019t welcome foreigners They see us as incompetent All Americans are monopolistic The \u201cTerrorist\u201d they labeled me as has gone away They\u2019re green with envy, eyeing me with disgusted looks For my invasion of the country known as the \u201cAmerican dream\u201d America does not have the blooming foundation I\u2019ve founded my business and grown success From nothing but an empty vase To a vase overflowing What a way to impress Now they confess their secrets of me They want the success they so severely tried to suppress from me Spreading false accusations America is such an abomination, A hoax 53 \u00a0\u00a0\u00a0","Cloud 9 by Yunique Puente jump into the pool of dopamine soaked and vulnerable crimson my love my sweet with me overdosing on the stimulation of oxytocin forehead kisses your favorite song for me the mole next to your eyebrow the line creases of happiness on your face a beauty you are. prevail for us currently I feel victorious. tomorrow and forever always as long as you partake meals with me every day as long as your quiet snores keep me from resting my eyes so, jump into that pool of dopamine. a whirlwind of happy chemicals for you are my favorite drug 54","Border Crossing by Daniela Galloso The border wasn\u2019t far Just a bus ride away But getting past it Was harder than it seemed Once we got across It only got more vigorous Learning English Getting a job And raising a family Wasn\u2019t any easier in the land of the free Even after the road stopped having sudden turns And potholes on every street And life became less of a task One comment was enough to take us back The suburban houses turned into shacks The giant stores became street vendors And the people on the street became us Beggin for money to feed our children Looking down on my own kids I see a parallel of how we used to live Back when their faces were covered in dirt When their eyes would bulge out of their sockets in desperation When I couldn\u2019t provide Now holding the gift cards we get in the mail I can remember when they were precious things Things that could help us earn credit Credit that we need to buy a house and a car But once that moment passes I can look down on my smiling kids Holding candy in their sticky hands And I smile 55 \u2029 \u00a0\u00a0","El Perdon by Mia Cruz Ramirez Te perdono por todo el da o que me has hecho. Te perdono por decepcionarme. Te perdono por romper con tus crueles manos mi coraz n. Te perdono por recordarme que tan cruel puede ser el mundo. Para m eras un h roe, me arruinaste el un pr ncipe azul, Y un ejemplo a seguir. Dime por qu me destrozaste la vida. Expl came por qu futuro y aquellas memorias que acumule del pasado. Lo que m s me duele es que me destrozaste la vida con tanta facilidad. No demostraste sentir remordimiento o culpa. Parec a que no era la primera ni la ltima vez que le arruinar as la vida a alguien. Y ese es el problema. T nunca cambiar s, Seguir s siendo el mismo hombre. Y tu maldad te seguir hasta tu tumba, No te dejar porque nunca le ense aste compasi n a ninguna de tus v ctimas. Aunque te perdone, No esperes cari o de mi parte. No esperes amor ni compresi n de m . Pasaste de ser la persona que m s quer a en el mundo a la persona que m s detesto. Me podr por dentro, Y como una rosa me marchite. Todo fue tu culpa, Y no siento el miedo de admitirlo. Durante tantos a os pens que yo era la culpable de esto. Me culpaba de tu partida y tu crueldad. Pero me di cuenta de que t eras el culpable. Yo era la princesa que trataba a todos con amabilidad Y t eras el ogro malhumorado y miserable. T arruinaste mi cuento de hadas, 56 \u0301u \u0301u \u0301u \u0301e\u0303n \u0301i \u0301a\u0301i\u0301a \u0301i\u0301o \u0303n \u0301i\u0301o\u0303n\u0301a \u0301a \u0301a \u0301a\u0301u \u0301i\u0301u\u0301i \u0301a \u0301e\u0301i\u0301e \u0301i \u0301e\u0301i \u0301o \u0303n","EL PERD\u00d3N T te adue aste de mi felicidad. Durante a os, busque complacerte y hacerte feliz, pero nunca me tomaste en cuenta. Para ti era invisible, Era un estorbo en tu camino. Aunque no te quiero, Y nunca te volver a querer. Me di cuenta de que el perd n es la mejor manera de olvidarme de ti. Y aunque me hiciste miserable Y corriste de mi vida como un cobarde. Te perdono. 57 \u0301o \u0301e \u0303n \u0303n\u0301u","El Paso by Vivian Mu\u00f1oz Desert rain. Dangerous in arroyos whilst giving life to plants. Feeding animals or washing them away. Setting sun. Hidden behind rain clouds and discolored from smog. Hiding behind looming mountains and light pollution. Strong winds. Shifting seeds to grow plants and knocking over old trees. Making sand dunes to play with while blowing sand in our eyes. Chicanos. Proud and kind people who can be obscured by machismo. A kind abuela\u2019s embrace while she shames you for your tan. The city. Small Latino businesses fighting the big corporations. Twinkling downtown cityscape surrounded by refineries. Mountains. Marked by a star, tall and purple in the distance, keeping us safe. Covered by litter and hidden by the lights of tall buildings. 58 \u00a0","The market between two lands by Anna Rivera Putting on his worn but comfortable shoes, he steps to the outside world And ventures out. The market between two lands. Where people come from far and wide. Surrounded by aging buildings and familiar faces. Hopping from shop to shop, Trying to find the best bargain. Entering a shop filled with exotic flowers, a shop with shoes made from a cobbler, Eating from a merchant's stall. Putting on his hat to shield himself from the sun. He continues forward. Listening to the music the townsmen play. Passing children and their mothers, Elderly, and the fading memory of a place that once was. Little by little, the market is being restored to its former glory. Little by little it's coming together again. Finally reaching his destination the young traveler steps inside. Walking out of the store owned by a little old woman, the traveler heads home. Passing the shoe store and store that sells plastic flowers. Listening to the music blaring on speakers from the electronic store. He wonders if it was always like this. Wondering where the store where the exotic flowers lingers and where the cobbler\u2019s shop he bought his shoes from has disappeared to, The memory slowly began to fade again as he rounded the corner and went into his car. The market between two lands slowly began to fade again as he arrived home, and took off his shoes. The little market that welcomes you as you cross the border. Welcome, young traveler, to downtown El Paso. 59 \u2029 \u00a0","recetas 60","Red Enchiladas by Claudia Gamon These fast and easy enchiladas are full of memories and aromas that will remind you of your sweet home in Mexico. Prep time:10 mins Cook time: 10-15 mins Ingredients: \u2022 15 Chiles mirasol \u2022 4 Chiles de arbol para que pique \u2022 \u00bc onion \u2022 1 garlic clove \u2022 1 tsp oregano \u2022 Water \u2022 Tortillas de Maiz \u2022 Shredded Cheese \u2022 Diced Onion (Optional) \u2022 1 tsp oil Directions: 1. Start by removing the stem of the chiles. Then scoop out the seeds of only the Chile mirasol. After this, rinse the Chiles with running water. While you are rinsing them, tell your siblings to clean the table para comer. 2. Add the chiles, the onion, clove of garlic, oregano, salt to your taste, and add a little chorro of water to the blender. Make sure to turn up the rolitas of Juan Gabriel, that remind you of your mother\u2019s house in Juarez, while it\u2019s blending. The consistency should not be too thick or too runny, so just add water until it is the perfect consistency. You know the chile is going to be good and spicy if you got everyone in the house coughing and gasping for air. 61 \u00a0\u00a0","3. In an inch- deep pan, add a cucharita of aceite and the red chile you just made. Let it guisar for a while, then grab a spoon to scoop some chile and blow on it with your puckered lips until it is cool to the touch, carefully pour it into the palm of your clean hand and taste it. Doing this reminds you of when your mother would call on you to come and try her food to make sure it had the right amount of salt and spices. Once it starts to boil you want to turn it off. Make sure the cheese is already shredded. 4. The next part is to guisar the tortillas. Pour oil into a pan until it covers the bottom. Then, let it heat and after a few seconds, touch the bottom of the pan with the edge of a tortilla; if it starts to sizzle then that means it is ready to go. Before adding the tortilla, you recall all the times when your mother would tell you, \u201cQue te hagas para alla\u201d so you wouldn\u2019t get burned with all the aceite brincando and bubbling in the pan. You want to fry the tortilla but not to the point that it turns into a tostada. You want it to be a yellowish to clear brownish color. Once you fry it, you will take the tortilla, put it in the pan with the chile you made, and dip in on both sides. Doing this puts a big smile on your face from ear to ear because it reminds you of the smell of Ju\u00e1rez, you\u2019re back home. Scents consisting of spices and chiles that are being scorched on a hot pan. 5. Then you will remove the tortilla dipped with chile and place it on your plate, then fill it with the shredded cheese and onion, if you like. Next, roll the tortilla with your clean hand to make it look like a burrito. 6. The last step is to prep your plate. You can add queso fresco on top and more chilito. Add that red rice you made, but no le rasques hasta abajo because you do not want that burnt rice. Also, take out the butter container that has leftover frijoles and add them to your plate. Get the sour cream and milk to make it a little runnier and add it too. Do not forget to drink the Coca you hid in the vegetable drawer for no one to take. Once you see your finished creation, you will forget about everything else. Forget the feeling of not belonging, forget your accent, and forget that you are in America. Looking at this plate makes you feel like you can make any place your home by just filling it up with Mexican music that alters your heart\u2019s rhythm, and Mexican food that leaves your stomach full but your hunger wanting more food. Cook\u2019s notes: Do not ever be embarrassed to be Mexican in a foreign country\u2014on the contrary, be proud. If Mexican blood runs in your veins, you should 62","embrace it because no white person can ever make these bomb enchiladas that you just made. Don\u2019t ever feel that you do not belong, especially in this society. As my grandmother used to say, \u201cCamaron que se duerme se lo lleva la corriente.\u201d Don\u2019t get swept away with others that live in agony thinking that they don\u2019t fit in. Be different, make this your world, make this your casa. 63","Homemade Classic Lasagna by Pamela Harris In the moment needing comfort or celebration with loved ones or just a quiet meal alone to feel close to home, Homemade Classic Lasagna is a cheesy love-filled meal ready to be the main course for any night. It\u2019s a dish that is best served warm, but can even satisfy those late-night-pregnancy cravings cold. Prep Time: 20 Minutes Cook Time: 55 Minutes Ingredients: \u2022 3\/4 lbs. of lasagna noodles (six to eight noodles realistically) \u2022 3 quarts water \u2022 1 tsp of extra-virgin olive oil (something you aren\u2019t when you find yourself craving lasagna) \u2022 2 lbs. ground beef \u2022 4 cloves garlic, minced \u2022 2 tsp. of dried Oregano \u2022 Kosher Salt \u2022 Black pepper \u2022 32 oz jars of Marinara (2) \u2022 16 oz of whole milk ricotta \u2022 \u00bd cup of freshly grated Parmesan, divided \u2022 \u00bc cup chopped parsley, extra for topping (optional) \u2022 1 large egg \u2022 2 lbs. of sliced mozzarella (extra if you snack on it while cooking) Directions: 1. Preheat oven to 375 degrees. Be sure to check the oven for pots and pans, you know you use it as a cabinet, just how your mom and grandma did. Start preparing the noodles to cook by getting a medium-sized pot and adding water. On Master Chef, they use cold 64 \u00a0\u00a0","water; Gordon Ramsay wouldn\u2019t allow it any other way. Once the water is at a boil, add a pinch of salt and the lasagna noodles. Cook until the noodles are Al Dente, another fancy term for not all the way cooked but still slightly firm. 2. While the lasagna noodles cook, start prepping your ground beef. Be careful not to gross yourself out with the smell of raw meat and the mushy texture. In a separate medium-sized skillet, add the ground beef and olive oil, and begin cooking over medium-high heat. While it cooks, break up the ground beef into small pieces using a spatula, and cook until no longer pink. The smell of the meat reminds you of your pregnancy cravings and how the house smelled like a beef candle for nearly nine months. 3. Once the ground beef is done, drain all the fats and oils from the meat by tilting the skillet. Pour the grease into the canister that sits by the oven because you were always taught never to pour down the drain; it\u2019s bad for the pipes. Add the meat back into the skillet along with oregano and garlic and stir for one minute over medium heat. Then stir in salt and pepper, as much needed for flavor, then \u201ca little extra for some lovin\u201d as your mom would say to remind you about as frequently as the oil canister. Once it\u2019s stirred, add in marinara sauce and let it warm through over medium-low heat. 4. While the meat sauce warms, in a large mixing bowl, add the ricotta cheese, \u00bc cup of Parmesan, parsley, egg, salt, and pepper. Mix until combined; you can use a whisk or your hand like your family has done for generations. Once you combine it with your hand, you\u2019re too impatient for a whisk, put it aside for later use. 5. In a casserole dish, add a quarter of the meat sauce or just enough to coat the bottom of the pan. Then in a single layer, add in your lasagna noodles, top layer it with the ricotta cheese mixture, and finally, add a single layer of sliced Parmesan cheese. Continue layering in the same order until the casserole dish is filled. You\u2019ll repeat the steps of each layer in your head as you go because pregnancy hormones made you cry when you switched the meat sauce and ricotta process, making it taste nothing like home. 6. Cover the pan with foil and bake in the oven for 15 minutes. After, carefully remove the dish from the oven, being sure not to hit your large, round belly on the hot oven frame. Remove the foil and put the dish back on the center rack for another 18-23 minutes at 400 degrees. It\u2019ll feel like eternity, but every minute is worth the wait. 65","7. When the lasagna is baked, remove it from the oven and garnish it with parsley. The parsley is optional, but it adds a nice flavor and color. The house will be left smelling like your favorite Italian kitchen as you dive into your perfectly layered craving. Cook\u2019s Notes: Classic lasagna is a meal of all kinds, whether alone or surrounded by your closest friends, fresh out of the oven or as cold leftovers, if there are any, from the fridge. It\u2019s a meal that\u2019s cherished not only for its delight but also for the warm feeling it brings, similar to home. No matter the way it\u2019s enjoyed, a happy dance will escape your body, and your belly will start to dance. 66","Abuelita\u2019s Churros by Angel Mar nez Ah, the Christmas cheer sprinkled with cinnamon and sugar. Odors sweet from the platter full of grandma\u2019s famous churros. You remember! Her signature dessert for the family on the days in December. The sweet remedy of laughter and cheer that filled abuelita\u2019s home, and the creamy hot chocolate, for the cold. I\u2019ve taken time out of my precious day\u2014 I\u2019m a busy guy\u2014 to teach you Grandma\u2019s recipe. I stole it from mom, don\u2019t snitch. Here is everything you\u2019ll need to make these fantastic churros and bring the spirit of our abuelita into your home. Ingredients: \u2022 30 minutes of your time, love, and effort. \u2022 Pedro Infante. This one is crucial. You can choose to play just his music or have one of his movies play in the background. Grandma would recommend Tambien De Dolor Se Canta. \u2022 1 cup of flour. \u2022 1 cup of water. \u2022 1\/8 teaspoon of salt. \u2022 One teaspoon of vanilla extract. \u2022 2 tablespoons of butter. \u2022 2 huevos. \u2022 Azucar al gusto. \u2022 2 and a half cups of vegetable oil. \u2022 One teaspoon of cinnamon. \u2022 And lastly, a cup of 20 Oz. of self-forgiveness. Directions: 1. Sing along to \u201cCien A\u00f1os\u201d as you mix the water, salt, vanilla extract, and butter in an olla. 2. When it\u2019s all nice and bubbly, echale la maza, like abuelita used to tell us, de chingazo. \u00a1Sin miedo, mijo! 3. Mix it well and remember that Dia De Muertos esta a la vuelta. Maybe she will come back, and you\u2019ll hear her voice softly singing while she pours all her sugary and cinnamon love into the olla. Maybe she will 67 \u00a0it","tell you it\u2019s not your fault you were away, and that her love transcends even death. Maybe, just maybe, she will tell you that she is proud of the silly churro maker you\u2019ve become. For sure she will. 4. Remove the olla from the heat and let it rest for about a minute. Put the damn phone down and read a book while you wait. You need it, menso. 5. Echale los huevos and smile as you remember the immature jokes you\u2019d think of, but would never say out loud. \u201c\u00bfDe que te ries, cabron?\u201d grandma would say as she grabbed her wooden spoon. You will swear you can still hear her judging your sense of humor even now as you\u2019re making these churros. 6. Mix it for a few minutes. When you start wondering how long it takes, look to your left and watch as Grandma readies her lethal wooden spoon, just like she did when we were blissfully ignorant. Then get back to mixing. 7. Agarra una pastry bag and put the mix in it. Use the star-shaped tip thingy and make however many strings of churros you want to stuff in your face. 8. Laugh as the echoes of abuelita yelling at you fill your kitchen, \u201c\u00a1Ay, mocoso! \u00a1\u00bfNo te dije que pusieras el aceite a herbir?! and realize you forgot to do it again. Once the oil is ready; echale los churros! 9. Leave them cooking until they are golden brown. No los quemes, no seas pendejo. 10. When you take them out, sprinkle the sugar and the cinnamon, and enjoy with a cup of coffee or Chocolate Abuelita. Take a deep breath and let the world you created bring home right to your kitchen. Cook\u2019s Notes: Regret grows like a tumor; guilt settles like a cancer. I know it breaks your heart to know she will never meet the man you\u2019ve become, but know that no on in this green earth blames you for missing the goodbyes. Much less her. Do not put on yourself the burden that we would never put on you. Enjoy the churros and remember; she\u2019s still with you in your heart, in your memories, and in the platter full of those sugary strings of goodness. She would be proud of you. 68","Chilaquiles Verdes With a Side of Strained Maternal Rela onship by Andrea Lopez Prep time: 10-15 minutes (Depends on how much time you have to get food on the table) Serves: 4 (plus leftovers para el lonche de tu padre, mientras se siente en the dining table, grumbling about having to eat chilaquiles for dinner while he asks you to pack his lunch before leaving to sit in the living room, not having to lift a single finger.) Ingredients: \u2022 Juan Gabriel\u2019s saddest hits for flavor from the guilt and pain of your father\u2019s affairs \u2022 A bag of leftover tostadas; you have no time to cut and fry your own tortillas because mom gets home in an hour and if dinner\u2019s not ready, it\u2019ll be your fault. \u2022 7-8 Ripe Tomatillos (A ripe tomatillo has a husk that is brown and paper-like, it\u2019ll be split open. The tomatillo inside will be a fresh light lime color. It\u2019ll look fresh and light, just like you were when you were just a little girl.) \u2022 5 Chile Jalapenos (Make sure to grab at least 1 or 2 big spicy chiles in order to get maximum compliments. Warning: MAX is 1 compliment.) \u2022 1 Large Cebolla (Be sure to cut unevenly for extra disappointment in your chopping skills) \u2022 1 Bunch of Cilantro \u2022 Sal, to taste, (real Mexicans don\u2019t use measurements) \u2022 Garlic Powder \u2022 Consome de Pollo (too much so your mom can comment on it after she takes her first bite) \u2022 Queso blanco o fresco (the more cheese the better. It reminds you of your childhood, when you didn\u2019t have responsibilities) 69 \u00a0it","Optional: \u2022 3 Serrano peppers to make the chilaquiles extra spicy, so spicy that your great-grandmother can taste it from the afterlife \u2022 Pollo Desmenuzado \u2022 Huevos \u2022 Your mother\u2019s disappointment and her unhappy marriage Directions: 1. After a long day of cleaning the house from top to bottom, unable to do any schoolwork, be the only daughter of a Mexican household to ensure prime disappointment and flavor. 2. Boil tomatillos and chiles in a medium pot until they become soft and a dull green. Note: Do NOT under ANY circumstances OVERBOIL the tomatillos. They will turn sour, like your parents\u2019 marriage. 3. Take your aguados y tristes (like you after a long day of being a disappointment) tomatillos and chiles and carefully transfer into a blender. Make sure \u201cCon Todo y Mi Tristeza\u201d is blaring in the background to help you drown out the thoughts of your mom as a little girl helping her mom cook, a little girl with big dreams. 4. Add cilantro, garlic powder, salt, and a cup or two of the boiled water into the blender and blend until saucy. Taste your sauce, it should taste like home. The spice should tickle your tongue, without overwhelming your taste buds. 5. Heat up oil in a large pot and add your onions. Once fragrant (just like how your grandma\u2019s house used to smell) and translucent (like your father when he comes home after a long day of cheating). Note: This is where you would add shredded chicken, cooked homemade, boiled for hours, of course, to avoid any discourse from the men who don\u2019t know how to wash a single dish. 6. Be sure to be cleaning up along the way, or else when mom gets home, she\u2019ll scream and throw things. Or worse, she\u2019ll give you the silent treatment. You have to study for your history test tonight, so you need the house happy and quiet. 7. Once bubbling, add your tostadas to soak up the chile and stir to combine, ignoring the flashes of memory where you begged your mom 70","to teach you how to cook, but instead you had to learn from the senoras on TikTok. Listen to how the sauce bubbles and specks of the sauce splatter on the stovetop. 8. Let the tostadas become semi-soggy. Note: I like my chilaquiles half crunchy and half soggy because it reminds me of a time when my family was together and happy; when I was just my mom\u2019s daughter and not her enemy. 9. Once the tostadas are to your liking, remove from heat and add cheese. Tip: Fry some eggs, crispy on the edges but with a perfectly cooked yolk. The eggs will go with your chilaquiles for breakfast; like your mom used to make you and only you when you were a kid to cover up the fact that she kicked out your dad for the tenth time that month over his affairs. 10. Cover and let cheese melt. 11. Serve (to your father first) 12. Serve (next to your brother) Note: The men get served first, just like your mother taught you. 13. Serve (to your mother) 14. Serve (finally to yourself, once cold) 15. Eat, cold and alone at the table and think about how they never quite taste the same as when your mom, once in a blue moon, was in a good mood, sings to you and makes the dish herself to comfort you. A note from the cook: Hold on to your hope. You will grow up and have all the skills you need to survive. For now, you have this dish. Ask your mami to make it for you. She loves you more than you think. When you make it out, don\u2019t run and never look back. Definitely run but do come back once in a while. 71","Pon le Salsa a La Vida by Adalberto Soto Want to make your meal instantly addicting? Make this Salsa Verde and spice up your life. Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: \u201cBecause we are Mexican and when we cook it\u2019s to feed a village!\u201d Half a purple onion Salt 4 tomatillos (the little green ones) 1 tomato (red) 2 garlic cloves Cilantro 2 Chile jalapenos (with stretch marks on them) 4 Chile serrano Directions: 1. Wash all ingredients. Please note if your Mexican mom catches you starting without washing, she will tell you to get out of the way and start making it herself. Unfortunately, you cannot complete the steps that follow. As you are washing crush the jalapenos and serrano\u2019s peppers. This causes the veins inside to pop making the Chile spicier. In Spanish, it\u2019s known as \u201cChiles Torillados\u201d. Bring all your ingredients to the cutting board and cut the following: 4 green tomatillos in halves and 1 red tomato in quarters. 2. Pre-heat a pan, then lower the flame when a slight steam starts to rise. Please note, if you are not keeping a close eye on the pan your Mexican mom will come and yell at you, \u201cVas a cemar la casa\u201d, you\u2019re going to burn the house down and you cannot continue. Next, place the cut tomato, tomatillos, garlic, onion and chiles on a heated pan. Start toasting them and make sure you do not burn them. This is the love you put into the salsa. Once they reach a brown color, remove and place in another pan with half a cup of boiling water. 3. Place all the toasted items in the water, lower the heat and cover with a lid. Leave ingredients there for around 5 minutes. 72","4. Once done place all ingredients and fresh cilantro in a blender. BLENDER! Mexican moms use molcajetes, but trust me this is faster and in the end, I\u2019m a Chicano after all. 5. Add salt. This is so complicated because it varies from one Mexican mom to another. They say things like \u201chechale un pizkito\u201d or a pinch. If not, they say \u201cal gusto\u201d or to taste which neither is an actual measurement. So, this is what they mean, make your hand like you were dipping it in water and pore around a tablespoon of salt. With your thumb and index finger pinch the salt and add it to all your indigents that are in the blender. Blend everything for a second or two and taste. See what I did there? I combined the two measurements of salt. If it needs more, pinch, blend, taste, and repeat. 6. Once you get the salt to liking, blend for approximately 10 seconds preferably in pulse setting. Place in container to serve. Cook\u2019s notes: Salsa adds Mexican flavor to any dish, just like our culture. Our colors are bright, music is loud, our history rich and the root of all this is that our people are hardworking, resilient, patient, and loving. Through all these characteristics, let salsa, like our people, be a reminder that we put spice in life (Le Ponemos Salsa a la Vida). Let it be a reminder for you at the end, you make things your own, add your touch and make the most of the knowledge that is passed down to you. 73","Tor lla Soup by Angelina Olivo \u201cEven living in a city so loved by the sun, the warmth that comes with this delicious soup is unmatched.\u201d Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: For the Soup 4 Roma Tomatoes, roasted to perfection. The red and brown colors are reminiscent of how we\u2019d look after a long day of working in the blazing heat. 2 Cloves of Garlic roasted 1\/4 Onion roasted 1 Large Ancho Chili boiled and de-seeded; or maybe not, if you want to remember to spice that comes with a Latina woman. 5 Cups of Chicken Stock Cilantro, to scare the Taco Bell lovers with their not-so-legitimate cuisine Salt and Pepper Garnishments Avocado, just to prove to those white girls on Instagram that it has a better companion than \u201ctoast.\u201d 1-2 Chicken Breasts depending on how much chicken you want in the soup Corn Tortillas. You\u2019ll be commended if they\u2019re homemade. Although, as long as they aren\u2019t flour, the difference isn\u2019t that noticeable. Oil, for frying Lime, because what\u2019s a \u201cHot Cheeto girl\u201d if she can\u2019t have her lime? 74 \u00a0\u00a0it","Queso Fresco. Yes, it must be this type of cheese since that processed American garbage doesn\u2019t really hit the same. Crema (table cream) Instructions: 1. Grab your corn tortillas, whether you helped mom press them from scratch the night before or you bought them from Food King with EBT. Since all the white people make note of is how much government assistance we get anyway, let\u2019s put it to good use. Either way, they all taste the same when you douse them in oil. 2. While you wait for the oil to heat up, cut your tortillas into strips. If there\u2019s one thing a Mexican knows it\u2019s how to work efficiently. Dip an extra tortilla chip into the oil to make sure it\u2019s ready. You\u2019ll know it\u2019s ready when the smell of the fair you went to with your abuela when you were twelve starts to weave its way through the kitchen. Don\u2019t think about it too much, that\u2019s in the past now, you\u2019re supposed to be a grownup. When done, set tortilla strips on a plate, but don\u2019t forget to put down a paper towel first, or we\u2019ll never escape the \u201cgrasa\u201d allegations. 3. Boil the chicken. While you wait for it to finish you can tend to your other duties that came with being a Mexican woman in a traditional household. Get your chores done, take care of the baby, wash the dishes, and fold the laundry. Make sure you don\u2019t fall behind, because if you do, that\u2019s all you\u2019ll know until next month. When done, shred the chicken and set aside until it\u2019s time to assemble the soup. Reserve the water you cooked the chicken in for the soup. 4. Blend the roasted tomatoes, garlic cloves, onion, and ancho chili. We sure can whip up a mean salsa though, so who cares if it feels like we\u2019re being held back by tradition, at least we know how to cook. Maybe women really do belong in the kitchen. 5. Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil. Let simmer for 30 minutes. Yet another perfect opportunity to catch up on housework. Did you take out the trash? Did you sweep today? Do the floors smell like lemons? Don\u2019t try to rest if you can\u2019t answer these questions. Work now, get lost in the taste of the soup later. 6. Add the tortilla strips and the shredded chicken to the bowl and then add the soup. Garnish with avocado, crema, cheese, chopped cilantro, and lime. Congratulations! You finally get to enjoy your soup. You 75","think it\u2019s the light at the end of the tunnel until the tortilla chips become soggy from how long it\u2019s taking you to eat them. Why are you stalling? Are you trying to make the most out of the little bit of time you get to yourself? Don\u2019t. You already know what\u2019s expected of you, no point in trying to waste time crying about it. Cook\u2019s Notes: Although this recipe is traditional, there are a few customs I hope you can stray away from. As much as you may look up to your mother; or abuelita, or any of your tias, do not bind yourself to the same limits that they set for themselves. Being free starts with escaping from those shackles. The first step to solving a problem is realizing that it\u2019s there. You\u2019re a woman, but above anything, you\u2019re a person. You\u2019re real; you have your own thoughts and feelings. You aren\u2019t just somebody\u2019s wife or mother. You had dreams too, dreams that were put to rest because you\u2019re being held up to such pretentious standards. It\u2019s a shame, really, but the cycle will go on, and on, and on\u2026 76","Flautas de Pollo by Giselle Frausto \\\"When you are in the United States, and you start to miss Ciudad Ju\u00e1rez, make this delicious flautas de pollo to commemorate your roots with this flavorful Mexican food you used to have before moving to El Paso. It's been a while since you have not tasted the glorious Mexican food from Ciudad Juarez since your family got the chance for a better job here in El Paso. This recipe will ensure the nostalgia of being here in El Paso for a better life would be worth it.\\\" Prep Time: 45 minutes Cook time: 15 minutes Ingredients: One pound of chicken breast, desmenuzado Una pizca de sal 1\u20442 Kilogram of corn tortilla, but thick Dos cucharadas de aceite Salsas One big avocado Dos pizcas de sal 1\u20444 Glass of water 1\u20444 Glass of sour cream Another 1\u20444 glass of water 3 Serrano peppers so it is spicy One tomato Dos dientes de ajo 1\u20442 Cebolla blanca Directions: 1. First, turn your phone's volume up and play Juan Gabriel's incredible records. Make sure to play his famous record \\\"La Frontera.\\\" This song would make you remember la gente linda, amable, y servicial de Ju\u00e1rez that you met and how unique Ju\u00e1rez is. Al ritmo del tambor y las trompetas en esta cancion, mueve el cuerpo, move the body. Agarra la cuchara y sala como micr fono, canta con todas las ganas. Anima el ambiente de la cocina. Now, add the half-pound desmenuzada of chicken breast to a deep pan. Then, add a pinch of salt to the chicken breast. Let the chicken breast sit for a while until you see that it has turned from a rose pink to a brown and white color. It means that it is cooked. 77 \u0301o\u0301u","2. After the chicken breast is cooked, you will need to take the chicken and shred it. Pero desmenuzalo bien. Remember, you are honoring the Mexican roots of your precious life in Ju\u00e1rez, where you used to see the fantastic view of the Equis in Juarez, your fabulous friends you had, and overall, the place you grew up. Tiene que salir delicioso. 3. Grab a small pan and put some oil in it al tanteo. Preheat it for 5 minutes at medium temperature. 4. Grab the tortillas and put a small spoonful of chicken. Don't let a single piece of chicken fall off the tortilla. Tienen que quedar bien rellenitas. Then, roll them out like a burrito como los gorditos and juicy burritos que comias en Crisostomo en Ciudad Ju\u00e1rez. 5. Place as many pieces as can fit on the pan with oil, but carefully, so you don't burn yourself and that your mom does not hit you with a chancla. Take them out until they look like they have a crispy and golden-brown texture. No te me desesperes ya estar n listas. For now, let that magnificent smell take you on a journey. It will bring back memories of all the happiness you felt when you bit those flautas where it was a crispy tortilla, perfectly seasoned chicken, the right amount of queso, guacamole y crema. It would be as good as the flautas you ate with your family en El Cometa and Paly de Ciudad Ju\u00e1rez. 6. Now, you have the flautas but hold on. It would be best if you had the guacamole, sour cream, and salsa de chile. The plate would not be the same as having a Mexican dish with a side of beans or rice as the Mexican culture has accustomed us. 7. It is time for the guacamole for the flautas. Grab a knife, cut it through the middle and take out the seed but with delicacy. Put the avocado in the blender with a pinch of salt and a 1\u20444 glass of water. Then, let it mix, and then you can taste the guacamole to see si no esta salado o necesita mas sal. Go ahead and then place it in a bowl. 8. Tiempo para la crema de las flautas. Add the 1\u20444 sour cream and the 1\u20444 glass of water to the blender. Once again, let it mix and place it in another bowl. 9. The favorite part of the Mexicans has arrived, which is the salsa de chile that will go in the flautas. A los mexicanos les encanta el chile aunque los haga sufrir y su cara sude tanto like when you run a marathon. Get a deep pan and throw the 1\u20444 of a glass of water, the pinch of salt, the three serrano peppers, one tomato, two cloves of garlic, and half white onion. Cook it for ten minutes and throw it in the 78 \u0301a","blender. Let it mix until it has a liquid consistency. Lastly, place it in a bowl. 10. Finally, enjoy those flautas de pollo you have waited for so long. Make sure to share them with your family and your friends who have not gotten the chance to visit Ju\u00e1rez. Get more if you want to, don't be shy. Disfruta este platillo de un-M xico Lindo y Querido. Cook's notes: If you ever miss Ciudad Ju\u00e1rez, remember you moved to El Paso to have a better future with plenty of opportunities in school, better living, and learning a new language. This recipe is easy and has a profound significance for me. It makes the hard times go away when I cannot go to Ciudad Ju\u00e1rez and reminds me to appreciate that I live in El Paso with many opportunities. Every time you eat these flautas de pollo, you will relive those wonderful times when you were in Ciudad Ju\u00e1rez. \u00a1Que viva M\u00e9xico! 79 \u0301e","Pollo en Crema de Chile Chipotle by Lucia Tejada One time I had my suegros coming over for dinner, and I did not know what to cook. I had to call my mom and she told me, \u201cAy Lucia no seas mensorrona, has un pollo en crema de chile chipotle. Es lo mas facil y rapido que puedes hacer,\u201dand she was not wrong. I cooked them the pollito, with sweaty but clean hands. Prep Time: 30 min Cook Time: 15 min Serves 4 You will need: \u2022 3 lbs. of chicken breast \u2022 1\/2 an onion \u2022 1 garlic clove \u2022 Sal al tanteo \u2022 Crema para mesa (not sour cream) \u2022 1 lata chica de Chile Chipotle (if you want it super spicy buy two) Directions: 1. After leaving the house spotless because your suegros are coming, get a large pan and add your 3 pounds of chicken. Make sure you cut them as you please or leave them as they are. It has been more than six months without seeing your in-laws and you really want to surprise them. Last time they were here you bought prepared full, but this time you will surprise them. You are going to add water to the pan up until it is \u00be full. Turn on your mecha a fuego medio-lento. Add your \u00bd onion and garlic clove, this helps remove the unpleasant smell the chicken sometimes has. Add sal al tanteo. Now let the water boil y que se cosa el pollo for about 20 minutes. 2. Now while the chicken is boiling, ponte a limpiar lo que ensuciaste. My mom would always tell me \u201casi como vas ensuciando vas lavando si no 80 \u00a0\u00a0","despues vas a tener todo un marranero de trastes.\u201d Memories of when you had your suegros for the first time and the kitchen was not clean. Your suegra offers her help and even when you say no, she still washes the dishes. And if your kitchen is as small as mine then it is better to make space. Check on your chicken and if everything is good take out your licuadora from the alacena. 3. Rinse your licuadora cup to make sure it doesn't have any collected dust porque barriste temprano. You don\u2019t want your food to taste like tierrita mojada. Once clean add your crema de mesa, make sure it is not sour cream, because it leaves a different kind of taste. Add your Chile Chipotle can and make sure is only one can, because if you add more va arder! Blend it for about two minutes. 4. Next, get a deeper pan and add the Chipotle and Crema mix. Y otra vez wash and clean your area. This way in the end you don\u2019t have a collection of dirty dishes. At this time, you call your husband because he was supposed to be helping you by now, but he hasn\u2019t arrived. Turn on the pan a fuego medio- lento, and let your mix get warm. 5. Once the chicken is ready, drain it and add it to the mix. But wait I forgot to tell you, when you are doing the chipotle cream sauce you were supposed to add the \u00bd onion you used to boil and prepare the chicken. Hopefully, you read the recipe first instead of going straight to the cooking. If not do not worry no pasa nada. You could just add onion powder to the chipotle cream sauce and listo. 6. Lastly, when your pollito has been boiling en la crema for about 10 minutes serve on a plate and accompany it with some arroz. Call again your husband because he did not answer the first time, and he needs to buy a Coca-Cola for dinner. This is your suegros favorite drink, and you do not want to serve them colorless water. Eat it and enjoy every bite of it as if it was the last one. Cherish your moments with your suegros because it won\u2019t happen often. Cook\u2019s Notes: If you are ever in a rush this recipe is perfect for you. This recipe reminds me of my suegros, because the very first time they visited me and my husband for dinner, this is what I prepared them. It also reflects on my mommy teaching me to cook. I truly believe that you can\u2019t go wrong with this recipe. So go invite your friends, tias, parents, or grandparents and show them that you can do something other than 81","a quesadilla. Be proud of how something so simple can bring a family together. 82","Champurrado\u202fby Vivian Mu\u00f1oz \u201cMake it when it is a cold and cloudy day, and you need something warm to snuggle up with when you\u2019re under the blanket your Mama or Abuela made you.\u201d Prep time: 10 minutes Cook time: 30 minutes Ingredients: \u2022 One whole piloncillo to remind you of the sweetness of your Abuelita\u2019s hugs. \u2022 Two sticks of Canela for an extra kick of spice in every sip. \u2022 1 Anis Estrella entero for that comforting warmth to seep into the tea. \u2022 1 tsp of Clavo entero. This measurement is purely to make the recipe look professional; Abuelita never measured. \u2022 1 entire block of Ibarra Chocolate, not Abuelita chocolate, because we don\u2019t support Nestle in this house. (Even though Nestle owns a Monopoly over every grocery item, we can\u2019t escape them). \u2022 4 cups of water. Your Abuelita uses large mugs full of water, but cups work. Twice the milk you use. Or, if you don\u2019t care about inflated milk prices, it can all be made of milk. \u2022 2 cups of milk. Any kind. Beware; any low-fat milk will cause a separation of milk and water. Don\u2019t fear the separation. Just mix it. Grow up. \u2022 \u00bd cup of Maseca. Or any amount, just enough to make the consistency the way you like it. Argue with your family over the right texture while you\u2019re at it. Directions: 1. Put on the apron your mama made with her mama; it is your tradition and makes you feel closer to the great cooks of your life. Gather the generations of women that made you who you are and warmed their families\u2019 bellies with this recipe. Let the decades-old, 83","withered apron hold you like your mama did when you were old enough to hold a spatula. 2. Bring water, piloncillo, and seasonings to a boil in a large pot with a lid. Keep an eye on the piloncillo. It\u2019s hard as a rock. Please don\u2019t try to bite it again like you did when you were eight. That\u2019s how you lost a baby tooth. Bring it down to a simmer and cover with a lid for about 20 minutes. The longer the tea steeps, the better it smells in the kitchen, and it will make everyone at home ready for fall. After 20 minutes, take a small sip of the tea for yourself so you can smell the spices and taste the sweetness of the piloncillo. Play music from Los Dandys, Pedro Infante, or Vicente Fernandez to steep into the memory of your Abuelos who loved this drink. 3. Stir in the milk and the chocolate bar. Mix while doing your best to break up the chocolate bar with a wooden spoon, even though it would have been easier to do it on a cutting board with a knife before putting it in the mixture. Your Abuela would easily break it up with her strong hands before adding it. Let the chocolate swirl in until the drink is a rich dark brown. The kitchen will smell even better now. Sweet chocolate, steamed milk, cinnamon, and clove swirling in the air. 4. Once it is dissolved, take the Maseca and put it in a bowl with a small amount of the milk mixture. Get a whisk and mix the wet into the dry until it forms a thick slurry. Your Abuela does this step in the batidora, but for some reason, it feels better for you to mix by hand. Fish out the Anis, Clavo, and Canela before putting the Maseca mixture into the pot. The seasonings can be boiled later if you want to reintroduce the warm scents in the kitchen. Instead of a trip to the holiday candle Aisle in Bath and Body Works, just simmer a pot of the used seasonings. Your abuelas would be proud. 5. Fully dissolve the Maseca mixture into the pot. If there are clumps, it is OK. Those small clumps of dough taste good, like small chewy oatmeal bites or a flower tortilla (clumps can be avoided in the batidora). Once it is all combined, stir until it reaches a consistency close to a milkshake. Add milk if you want it thinner. Get excited over the tiny granules that swish in your mouth and fill your belly. The Maseca will make your drink more filling and replace your breakfast in the morning. 6. Serve immediately in your jarrito mug, try not to burn your mouth or hands while you sip on the Champurrado. Get under your crocheted granny-square blanket with all the possible colors of 84","yarn and put on a cozy movie. Tell everyone in the house that it is ready, so they know fall has begun. Reheat it repeatedly because you will finish the pot in one day. Reheat in the micro with a dash of milk mixed in. Think of your Abuela. Maybe call her landline, thank her for the recipe, and tell her how much you miss and love her. Set up your Ofrenda with Vicente Fernandez still playing and the smell of Canela and Anis fresh in the house. Teach this recipe to your family members and extended family, your friends. Everyone. Keep your heritage alive and the recipes your Abuela made alive. Food keeps your culture and heritage alive. Food heals the soul, especially this comforting warm Champurrado. Make this recipe to comfort everyone who drinks it, and put the love your Abuela gave you into the Champurrado. 85","arte 86","Untitled by Camila Galindo 87","Cautus by Ivana Delgado 88","Neglect of a Complete Mind by Leslie Molina 89 \u2029","Clear Your Mind by Ethan Ruvalcaba 90","Addi onal Cover Art Maddie Is On Fire by Andrea Flores Read by Ethan Ruvalcaba 91 \u2029 it","Acknowledgements Thank you for exploring our fourth edition of the Pasos Journal. I\u2019d like to also thank our great team of editors for all their hard work. I know how much it is to ask my Montwood family members (present and past) Jamie, Denise, and David to give up time from their summer to bring this journal into being. And Vanessa and Natalia, thank you so much for lending us your time and insights\u2014special thanks to Natalia for helping me with the layout as well. We are also indebted to all our Pasos faculty for promoting the mission of Pasos and the vision for this journal, especially Mike Merritt for soliciting some great examples of our Pasos students\u2019 visual imagination and Yasm\u00edn Ram\u00edrez for her classes\u2019 work including the now-traditional recipes. I knew I would be suffering under the burden of big-shoes-to-fill continuing Yasm\u00edn\u2019s fantastic work on this journal over the last three years (not to mention her great work in general) so I hope we did you proud! And to our Pasos students represented here and the many worthy entries that did not find a home in the journal this time: keep representing our border community, keep writing, keep creating\u2026we look forward to everything you\u2019ll do to build on your start here at EPCC. Sincerely, Richard Helmling Managing Editor 92"]
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