Explorations in writing

Mexico City

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Practiced hands softly slapped the blue corn masa back and forth forming flattened torpedoes and placing them on the comal for cooking. The smoke and steam mixed with the sweet smell of the corn as she waited for my order. Tempted by the exotic looking huitlacoche (corn smut), I opted instead for the vivid yellow and green squash blossoms which were cooked alongside the tlacoyo and then piled on top with a sprinkle of cheese and handed to me with a smile. I savored the first delicious bite knowing there was no better way to experience Mexico City.


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