Johns Hopkins University

Standing in front of the kitchen counter, my small hands are placed on the cool granite top and my eyes rest on the empty bowl set out in front of me. On one side lies a pack of masa harina and on the other, a pitcher filled with water. Tortillas are considered to be somewhat of a staple food in Guatemala and in Central American cuisines. Whenever my mom asks me to make tortillas, I groan internally; not because I dislike tortillas, but because I simply cannot make them. What should come naturally as a Guatemalan native is foreign to my small hands. My hands are unable to form the perfectly…