*For our recently published special issue, “Food in the Time of COVID-19”, we received more submissions than we could accommodate in the print version of the issue, so the following article forms part of a series of submissions which will be published as Web Exclusives which speak to the theme of Gastronomica 20.3.
By Tisha Marie Reichle-Aguilera
May 13, 2020: Los Angeles, California
On April 1, I texted Becca a photo of roasted pasilla chiles stuffed with quinoa, carrot, onion, and Queso Oaxaca.
“That doesn’t look like quarantine food!” she responded. Maybe she thought I was foolin’.
“Why not?” I texted back.
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