2 c. Masa Harina (corn flour - available at supermarkets)
1 c. plus 2 tbsp. water

Combine Masa Harina and water, mixing until dough forms a ball. If necessary, add 1 or 2 teaspoons of additional water. Shape the dough into 14 to 16 balls. Cover with a damp towel to keep dough from drying. Place on ball of dough between two pieces of plastic wrap and flatten with a rolling pin or the bottom of a pie plate to form a 6 inch circle. Remove the plastic wrap. (If you have a tortilla press, use it to flatten the balls of dough.) You may want to flatten the balls of dough with your hands by gently pressing the dough onto a floured board and flattening it into a 6 inch tortilla. Place the tortillas on a hot (400 degree) ungreased griddle or in a heavy skillet. Bake 30 seconds. Turn and continue baking 1 minute. Turn the tortilla again and continue baking 15 to 30 seconds. Tortillas should be soft and pliable. This recipe makes 14 to 16 tortillas. You may enjoy your warm tortilla with butter and honey or spread refried beans on the tortilla and add cooked, seasoned ground meat or sausage, shredded cheese, chopped tomatoes, avocado, lettuce, and/or olives.

In early mission days, the padres showed the Indians how to make Chocolate Espanol. The Spaniards made their hot chocolate spicier and sweeter than we make it today.

1/2 c. cocoa
1 c. sugar
2 tsp. allspice
1 tsp. cinnamon
2 tsp. nutmeg
1/4 tsp. salt
2 qts. milk
2 tsp. vanilla
10 cinnamon sticks, about 2 1/2 inches long

Combine first 6 ingredients in a 3-quart mixing bowl. Heat the milk until almost boiling. Pour the hot milk over the dry ingredients, stirring constantly with a wire whip or a rotary beater. Add vanilla. Serve at once with a cinnamon stick in each mug. Yield: 10 servings.