I don’t have one big defining food moment, but I have a lot of little ones. One involves going to my Tía Carmen’s house in Riverside. She liked to make flour tortillas from scratch, slather them in hot butter and then roll them up into tight, flauta-like rolls. It was such a simple treat, but so delicious and enormously satisfying. To this day, if I ever come across fresh-made flour tortillas with butter on a restaurant menu (it rarely happens, but I do know a couple of spots), my heart does a little leap of joy.
Source: latimes.com – Los Angeles Times