The first time I moved overseas, I left my Great Aunt’s cast iron skillet in storage (shameful!), but brought my comal. My college roommate’s Hispanic family introduced me to the comal, a flat cast iron pan, in which to heat tortillas on. (Please white people, stop microwaving your tortillas right now! Those chewy things have no contest on a nicely warmed tortilla from the comal). I bought it in San Antonio before we headed to the Netherlands. We hosted a number of Tex-Mex nights for the expats I’d met. Using the comal, I made perfect quesadillas for my kids and

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