I grew up in my Nana’s kitchen watching her grill chiles on the comal, boil her magical frijoles de olla and use her molcajete to make delicious salsas. Being the eldest girl in the family, she put me to work in the kitchen as soon as she realized I knew how to properly crack an egg. I might have been six or seven years old at the time, the same age my daughter is now. I remember that moment very vividly. Since then the kitchen became the place that intrigued me the most and where I felt most creative. From my Nana, I learned to work with lots of fresh food, how often to check on boiling beans, how to skin a chile without burning my eyes and most importantly, how to feed a large family with very little. Since then my fascination for food, family and culture has grown. I majored in Cultural Anthropology because it allowed me to immerse myself in other cultures and learn their traditional food ways. Often when I travel, I find myself in someone’s kitchen cooking alongside them while learning their family’s history as they recount how they learned to cook. In many ways I never left the kitchen.