Learning to make tortillas the traditional way

Learning to cook tortillas with Erika Molina, you sink your hands into a richly textured dough. But you also plunge your heart into a lesson that’s equal parts culinary and cultural discovery.

At a class at Olympia’s Bayview School of Cooking, 25-year-old Molina, who lives in Winlock, south of Chehalis, shows students a length of fabric featuring cut-outs and colorful embroidery.

“They are tortilla warmers. My mom makes these,” she says, explaining how Mexican cooks store hot-off-the-griddle tortillas in the lengths of cloth to keep them warm for serving.”*

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