Flour power

Former LISD teacher teaches tortilla making to food science students

The aroma of cooked tortilla permeate the classroom. Popping sounds fill the air as Yolanda Flores slaps sticky dough on the countertop. All eyes on her, watching as she effortlessly tosses the starch between her skilled hands. 

The food science class was tasked with a lab over the preparation of making a tortilla from scratch. On Wednesday, March 22, Dr. Kelly Lancaster’s mother-in-law and former LISD teacher showed the students the way she made tortillas since she was 9-years-old. 

“My mom came from Mexico, and because bread was very expensive back in the ‘50s, it was easier making the tortillas,” Flores said. 

Flores has been mentoring students over the process of tortilla making for two years. This opportunity gave her a chance to reconnect with students once again.

“I taught for 35-36 years so I enjoy teaching kids, and I love cooking,” Flores said. “That’s one of my reasons why I like to come help.” 

Food science teacher Kristen Clark has taught students how to use knives and know correctly measure ingredients.  

“Today they are putting their measuring skills to the test by making tortillas with all the different ingredients they have to measure,” Clark said. 

Having the experience from the food science class could help students by teaching them lifelong skills to improve their well being and health. 

“In college, being able to make food like this will really help us,” senior Joella Perduyn said. “And living alone is really going to be easier knowing how to make food like this.”

Tortillas are a common food in Hispanic culture. The process of making tortillas can be simple enough for anyone to create.      

“There’s different foods that are for specific cultures, and tortillas are big in Texas with Tex-Mex and Hispanic communities,” Clark said. “They are staple for any Hispanic household, so learn how to make them whether you’re Hispanic or not because they are fun to make.”