I remember menudo on Sunday mornings with corn tortillas kept warm in a kitchen towel. The lemons and lime, chopped onions, cilantro, and oregano each in separate, small dishes at the center of the table. My family sitting around. Extra hominy please! I’d roll my corn tortilla and dip it in the red-orange, chili spiced soup. Then use it to scoop hominy into my spoon. Slowly, carefully. When I got older I learned what menudo was made from, cow stomach, but that didn’t change my mind. I still love to eat it. It still reminds me of Sunday mornings with my family.
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