Episode 5: Meet Sandy Mays

Today I’m chatting with my friend Sandy Mays, born in Mexico City to a Swiss mother and a Mexican father, her unique background is not one we hear of often. We discuss her upbringing across two continents, her work as a graphic designer and how her language skills opened up professional doors. We also touch on dating in the Latinx community and the traditions she’s passing on to her two children.

(*This episode was recorded prior to the 2020 election.)

SHOW NOTES

Find Sandy Mays via her website.

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Sandy’s sopa de tortilla recipe:

- 1 quart Canola Oil

- 1/2 a bag corn tortillas

- 1 Yellow onion

- Chicken broth (I use Knorr caldo de pollo powder)

- 2 tomatoes chopped(seeded)

- 2 garlic clove

- Fresh parsley

- Salt

Toppings:

- Avocado

- Cotija cheese

- Crema mexicana (Target has it)

- Dried Padilla Chile peppers (optional)

- Chicharrón if you can find some good one

Steps:

Bring 5 cups of water to boil in a saucepan, add chicken stock (about 2 table spoons). Let it simmer.

Fry your chopped onions with some of your oil. Add garlic and fry some more (best smell ever). Chop tomatoes, add some salt and place in blender together with the onions and garlic.

Add your tomato mixture from the blender to your saucepan. Try your broth, you might need more chicken stock or salt. Let it simmer into a yummy broth.

Heat the rest of your oil in a deep frying pan. Cut the corn tortillas into strips and fry until golden. Remove from oil and drain on paper towels.
Pour broth in a soup bowl (half full), add a handful of the fried tortilla strips and garnish with diced avocado, cotija cheese and some parsley

- Best part: add one tea spoon crema mexicana

- Optional: fry Padilla peppers, cut into thin strips and sprinkle over soup

- Extra: add chicharrón!