A woman was paid to come and teach me; but I never mastered the art.

It is in the blood of the Mexican, and a girl begins at a very early age to make the tortilla.

It is the most graceful thing to see a pretty Mexican toss the wafer-like disc over her bare arm, and pat it out until transparent.
This was their supper; for, like nearly all people in the tropics, they ate only twice a day.

Their fare was varied sometimes by a little carni seca, pounded up and stewed with chile verde or chile colorado.
Now if you could hear the soft, exquisite, affectionate drawl with which the Mexican woman says chile verde you could perhaps come to realize what an important part the delicious green pepper plays in the cookery of these countries.

They do not use it in its raw state, but generally roast it whole, stripping off the thin skin and throwing away the seeds, leaving only the pulp, which acquires a fine flavor by having been roasted or toasted over the hot coals.
The women were scrupulously clean and modest, and always wore, when in their casa, a low-necked and short-sleeved white linen camisa, fitting neatly, with bands around neck and arms.