by Griffin Taylor
In Abuelita’s chipped chocolatera:
Add water to masa harina.
Whisk until it feels like home…
From before.
Melt chocolate,
Strong like your Aztec ancestors.
Just enough piloncillo—
Never appear too sweet.
Steep canela,
To infuse your flame.
Froth with a molinillo
Between immigrant palms.
Serve immediately
To classmates and neighbors.
Add water to masa harina.
Whisk until it feels like home…
From before.
Melt chocolate,
Strong like your Aztec ancestors.
Just enough piloncillo—
Never appear too sweet.
Steep canela,
To infuse your flame.
Froth with a molinillo
Between immigrant palms.
Serve immediately
To classmates and neighbors.
Griffin Taylor writes poetry, micro-fiction, and children’s books when he isn’t making ice cream or pizza. Sometimes he even likes to write about pizza and/or ice cream.
