The Lesbiana’s Guide to Catholic School – Sonora Reyes
Summary: Yami knows she’s a lesbian but desperately hopes no one else knows, as she and her brother start at a new Catholic school, but of course, she immediately befriends (and falls for?) the one out and proud lesbian at her school.
“So hey, if you still want to leave, you can. But I’d love for you to stay for breakfast. I was about to make your favorite.”
“How do you know what my favorite breakfast is?”
“Because you’re about to tell me.” He smiles. “So, what’s for breakfast?”
“Chorizo burritos.” I don’t know why talking about my favorite breakfast food makes me tear up.
p. 241
I fell in love with this book from its opening line: “Seven years of bad luck can slurp my ass.” I immediately identified with (spoiler for the second sentence) being so rageful as to punch a mirror and the profane way the main character describes it.
And the rest of the book did not disappoint. Yami—and her friends, frenemies, and family—proves to be as complicated as the emotions evoked in that first sentence. She is equal parts headstrong and stubborn as she is impulsive and sardonic. Throw in a healthy amount of self-doubt as evidenced by the foodie quote, and you’ve got a fully realized teenage girl, at least from my own experiences.
Being a lesbiana is newer to me, but is yet another way of being seen.
So, self-doubt? Check. Queerness? Check. How do we get to the chorizo burritos?
Well, aside from the above, my wife introduced me to her recipe very soon after we became serious enough to start sharing meals.
I’m not sure it’s exactly what Yami envisioned, but I can say that in 10+ years of marriage and dating, I don’t think I’ve ever made the meal myself, always trusting her with it.
While it’s relatively simple, it’s always hard to make something you’ve long since entrusted someone else to do perfectly. Still, I think I did OK in my attempt.

Here’s what I did, following my wife’s instructions:
Ingredients
- Oil, for sauteing
- Butter, for cooking eggs
- 1 lb. Mexican chorizo
- 1 large russet potato, chopped
- 1 onion, chopped
- 2–3 large eggs
- Pickled jalapeno slices, for serving (optional)
- Shredded cheddar or crumbled cotija, for serving (optional, and as preferred)
- Burrito-sized tortillas
Directions
- Step 1: Heat oil in a large skillet. Add the potato, cooking until the potatoes are almost fully cooked through. Add the onions, cooking until softened and translucent, about 3–5 minutes. Add the chorizo, cooking until the potatoes and chorizo are cooked to perfection. Remove from heat.
- Step 2: In a separate large non-stick skillet, melt butter over medium heat. Add eggs, being sure to break up the yolks. Cook until done, flipping halfway through, and remove from heat. Cut up the eggs into bite-sized pieces.
- Step 3: Add the eggs to the chorizo mixture, and add in jalapeno slices (if using).
- Step 4: To serve, spoon desired amount of mixture into tortilla, top with cheese (if using), and wrap burrito. Enjoy!