Since the start of the pandemic I have had the same lunch almost every work day. I heat up a corn tortilla on the stovetop and put a couple of spoonfuls of canned refried beans, tomatillo salsa (tomatoes a tragic no-go for me) and grated cheese on top. Heat until cheese melts.
I recently moved to New Zealand, where Mexican food is quite a bit harder to come by than in California, but I now consider my lunchtime a tostada a best practice. It's filling, it's food I really like and look forward to eating, and I know exactly how long it takes to make it, eat it and clean up after. If I have to do anything new at lunch I'll fritter all my time away and possibly not even get to eat.
Since the start of the pandemic I have had the same lunch almost every work day. I heat up a corn tortilla on the stovetop and put a couple of spoonfuls of canned refried beans, tomatillo salsa (tomatoes a tragic no-go for me) and grated cheese on top. Heat until cheese melts.
I recently moved to New Zealand, where Mexican food is quite a bit harder to come by than in California, but I now consider my lunchtime a tostada a best practice. It's filling, it's food I really like and look forward to eating, and I know exactly how long it takes to make it, eat it and clean up after. If I have to do anything new at lunch I'll fritter all my time away and possibly not even get to eat.
thank you Laia! Love the tostada as best practice. And really appreciate the tomatillo salsa sub. for tomatoes. I too know that no tomato pain.
Thank you WT! Will try this and oh yes I love the efficient rice cracker accompaniment!