I Decided to Make My Own Masa by Ramon Jimenez

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I decided to make my own masa 

against the will of my mother 

who spent much of her own life 

taking corn to the mill 

or grinding it on stone. 

I decided to make my own masa

against the wishes of my friends

who think it may take way too long.

Friends who seem to never have time to cook 

because of work or lack of patience.

Against this world 

of insta pleasures, 

where we crunch out 10-hour work days 

hunched over computers. 

Where food, drugs, and sex can 

be delivered to your door.

Where weeks pass 

and all our time goes to someone else.

Against fast food, Hot Cheetos, and birria ramen fads.

Temptations of deep-fried things covered in yellow cheese.

I decided to take my time 

boiling yellow kernels.

Washing each grain to get the slacked lime out.

Grinding portion after portion.

And though I did not use a metate or stone mortar,

it took me two days to make the tamales of my dreams.

Tamales that are so fluffy, but earth like. 

Where I can taste the grain and all its nutrients,

and the smells of steamed masa, 

corn husk, oregano, garlic, and chili ancho

dance throughout the air. 

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Ramon Jimenez is a writer and educator living in Seattle, WA. He was born and raised in Inglewood, California. He teaches language arts and runs a summer youth poetry program. His poems are published in Rigorous Magazine, Black Sunflower Press, Palabritas, Io Magazine, Prospectus, and Alegria Publishing.

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6 March 2023