Tortillas

Now that I am shoved forcibly into a literary mood by mere company of another, more scholarly party I find myself willing to discourse on the gratuitous amount of food available to us. In order to settle all stomachs the cafeteria presents us with a less than bewildering array of foodstuffs, and we navigate it blindly at first, but then with a learned eye - knowing by mere look the singularly bland tastes the non-vegeterian entree will offer us. The mouth feel of pseudo-crisp sandwiches, and the ever present taste of sardines in the Caesar dressing. However the one unblemished and undoubtedly most flavorful thing the whole cafeteria has to offer is the Tortillas.

I don't work behind the scenes so I don't know what goes into the food as a whole. I can't say for sure what the flour tortillas are made of, but I can state that it is a unanimous agreement amongst BC1, that the Tortillas are excellent. Made fresh from the tortilla press, they have the most care put into them, and taste excellent. None of you are stranger to the fact I hail from easterly regions, however you may be stranger to the complete lack of good mexican food on the east coast. There are a few token chains which attempt a facsimile but very few can actually achieve the proper flavor. The salsas are never spicy enough, the chips never quite crisp enough, and above all the complete lack of competent breadstuffs. The basis for most cuisines, beyond the spices, is the breadstuff. Bread, or its analogue, composes the greater half of a cuisine and most of the dishes contained within it follow suit in order to be utilized or accompany this breadstuff. We see french bread, porous and crusty - and multifarious, while it's eastern analogue, rice, is incorporated as a critical part of all foods - it is to be added, and enhanced by any meal. One of the best examples is Injera, the ethiopian unleavened bread which forms the very plate upon which food is served. The Tortilla as presented here is excellent. It contains the right amount of chewy fatty goodness. It has fulfills it's purpose as the base to an excellent taco. Alone it is a fine snack, or even accompaniment to soup. They achieve and airy thickness and a satisfying texture that is not mealy. They are not too thin, and have a proper taste, I would attribute it to lard, and the fact that they are not factory produced.