En español | On young Pepín Hernández’s favorite afternoons, Hilda, the family cook, would be waiting for him at the school bus stop, seemingly bursting with good news. Knowing what that look on her face meant, he’d yelp, “¡Malanga amarilla!” His favorite delicacy, the yellow taro root, had arrived at the farmers’ market. And Hilda, a culinary goddess in his eyes, cooked it to perfection. … Back to Article
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