Mexican Hot Dogs
KEI YAMAMOTO PREPARES TRINITY PONCEʼS
MEXICAN HOT DOGS RECIPE
Mexican Hot Dogs
INGREDIENTS
Tortillas (one for each hot dog)
Hot dogs
Cheddar cheese slices (1 slice for every 2 hot dogs)
1/4 cup vegetable oil or canola oil
PREPARATION
Microwave tortillas for 30 seconds. Repeat until soft. Tortilla must be
warm when wrapping hot dog or it will start to rip apart.
Put hot dog and half a slice of cheese in a tortilla and roll together.
Put oil in medium-size pan and heat on medium. Oil is ready when a
drop of water in the pan bubbles.
Place hot dogs in the pan, making sure tortilla flaps are facing down
in the pan.
Turn continuously until sides brown and inside is cooked,
approximately 3 minutes of cooking.
Serve and enjoy!
KEI’S
REFLECTION
In my partner’s recipe were
ingredients for creating hope.
The exchange connected us
with each other’s culture
and history. No border can
separate that. In this act of opening up, we reveal
to ourselves a recipe to create a better world, a
more just world. Connection begins with us. The
shape of the world today demands that we rush to
get to know each other. When we experience the
world as our neighbor does, that is a step towards
unity and understanding.
Kei attends a rally organized by the Oakland Education Association during
a weeklong strike.
20 FROM A KITCHEN IN THE WORLD HOUSE