Cultural Demonstrator - Carolina Arizpe

Carolina Arizpe, tortilla demonstrator, out outdoor kitchen with corn tortilla ready to place on the comal.

NPS Photo

Carolina Arizpe was born just south of San Antonio, Texas. Taught by her mother to make tortillas, Carolina began working with her in a tortilla factory at the age of fourteen. After work they would make more at home and sell them. Carolina enjoys making tortillas, and would like to have her own tortillería some day.

According to Carolina, tortillas made in this old-fashioned way are not really fattening, and have health-giving vitamins which are removed by modern mechanical processes. We can vouch for the fact that Carolina's tortillas taste better than anything that ever came from a machine.

 

Cook Like a Real Tumacácori Demonstrator

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    Special Recipes

    Carolina’s Salsa

    1 cup dried Chile de Arbol (also know as bird's beak chile)
    1/3 cup water
    1/2 tablespoon salt
    pinch of fresh coriander/cilantro

    Chile de arbol is up high on the chile heat index (between 15,000 - 30,000 Scoville units). This hot red salsa is a perfect addition to a meal for someone who enjoys hot chile!

    Remove the stems from the dried chile de arbol and boil in water for about 10 minutes. Let the chiles cool after boiling. Strain the chiles out of the water but save this water for later use. Place the cooked chile, salt, and coriander/oregano in a blender. Pour a small amount of the water used to boil the chiles into the blender. Blend until smooth. Add water as needed to reach desired consistency.

    Carolina’s Frijoles


    3 cups dry pinto beans
    water for boiling
    1 tablespoon salt

    Go through the uncooked beans a handful at a time and remove any small rocks. Cook in a pot with plenty of water. The water level should be about one inch above the level of the uncooked beans. Simmer over medium-high heat for about 2.5 hours. Add desired amount of salt to the pot and mix the beans well, allow to cook for another 10 minutes. Let the cooked beans cool and then store in the refrigerator for up to a week.

    Refried beans:
    Heat a small amount of oil (1 tbsp.) on medium heat in a deep skillet. Add 2 cups of cooked beans. When the beans start to boil use a bean/potato masher or the back of a wooden spoon to mash the beans.

    Serve beans on a fresh corn tortilla with a little bit of red salsa and enjoy!

    Last updated: September 27, 2020

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    P.O. Box 8067
    Tumacacori , AZ 85640

    Phone:

    520 377-5060

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