Our first Project Mariposa girl is about nine months away from graduation. When Rosa recently dropped by Tippy Toes to say hello, I made her a promise: the day she shows up with a high school diploma, a beauty school diploma, and no pregnant belly (I made this last demand with a scowl at the teenage boyfriend who had tagged along with her), that will be the day I give her a job at Tippy Toes. Guaranteed. Her face lit up as if she had won the lottery.
Oh, and now we have one boy in the program! It was sort of my mistake, but one I’m glad to have made. Here’s how it happened. You see, no matter how much Spanish I pick up, I will never understand María, who cleans my house. We’ve had several miscommunications, ending in things like a washer full of chicken feathers. She had heard about Project Mariposa through Martha, and mentioned her own child, who apparently liked to do hair. I knew María’s life was pretty much hand to mouth, and even though she wasn’t the world’s best housekeeper, she was still a good, honest, warmhearted woman. So I told her to bring her daughter to meet me the following Saturday at the school. Imagine my surprise when a sweet teenage boy showed up in a bright pink-striped shirt, matching pink shoelaces, a pair of crisp white pants, and blond-tipped bangs.
So I welcomed him to class and did what I do on most Saturdays: I park myself on the sidewalk in front of the building on Juárez Street, just to make sure my girls—and now my boy—get there, get there on time, and get there in uniform. One by one, they come flying around the corner, head mannequins tucked under their arms. I tap my watch and shuffle them inside, where they’ll spend the next four hours learning to cut and style, buff and polish, clean and steam. Someday these kids will have a real job, and a real paycheck, and Mazatlán will have a never-ending supply of top-of-the-line beauticians! Maybe someday some of them will be ready to do hair beside me. Then I’ll be able to kick back any damn time I please. Maybe.
But for the moment I’ll have to settle for kicking back on Sundays, which, honestly, feels pretty good to me right now. A warm breeze. A table loaded with platters of fresh shrimp, baskets of crispy chips, and bowls of chunky guacamole. An ocean that seems to go on forever, teeming with kids and moms and dads playing in the waves as if they didn’t have a care in the world. My growing family around me, and friends who have made that family circle about more than just flesh and blood.
I wonder about something. If there were someone like me sitting at our table right now, the me of a few years ago, the me who was trying so hard to figure out the who and what and why of this place on that day at this beach, I wonder what I’d answer when she’d ask why I came to Mexico. I think I’d have only one thing to say. It’s a long story.
ACKNOWLEDGMENTS
I AM ALWAYS AND FOREVER the storyteller, and am so proud to work with great people who guide me through my endless notes and help me make sense of what is going on in my head—not always an easy task.
Margarita Wednesdays would not have been possible without wonderful, talented people, the first of whom I am so thankful to have worked with being Ellen Kaye. She is one of the most talented writers and one of the most gracious people I have ever met. I often wonder if she really knew what she was getting herself into when she took on the job of working with me, but man oh man, did we ever have fun—that is, if “fun” means getting lost in the mountains of Mexico and drinking tequila at midnight in smoky cemeteries. Ellen, I promise next time we do a road trip, I will admit to you when I am lost and will never listen to the GPS lady again. Ellen, you were at my side throughout the entire process. If I had to say what the best thing that came out of this book is, I would say my friendship with you.
This book would not have happened without wonderful publishers like Gallery at Simon & Schuster, and talented editors like Karen Kosztolnyik and her excellent team. Sometimes when you have a vision for something not everyone catches it. When I explained the vision for this book to Karen, Louise Burke, and the Gallery team, I instantly saw in their eyes that they got it. I knew the book would be in safe hands. Thank you, Karen, for guiding this very personal book with tender loving care.
Marly Rusoff, you are amazing and always so supportive of all my craziness and the books they become. I love your creative side, and love how you are not afraid to take risks. You and Michael Radulescu (Mihai), your wonderful, sweet, funny husband, have always guided me through every step of this journey. I love how you and your husband work as such a great literary team. My life has changed because of you. You have made possible so many things, for me and for others (the butterfly effect!). Michael, I know you always have my back, and I love that. Quality people and agents like you only come around once in a lifetime. I am the most blessed storyteller in the world.
Safety Mom, better known as Karen Kinne, you are my BFF. You have been, and always will be, my muse. I am not sure why this happens, but I am thankful for it. I can’t even count the hours we spent together, you helping me purge the stories, sort them out, and remember all the funny things that happened. Thank you so much for always being only a phone call away.
Chris Gara, I will always be grateful to you. You saw me as a writer, even when I didn’t see it in myself. I thank you from the bottom of my heart.
Mireille Coney is one of those people who can see through to your soul. When I told her I wanted to write another book and asked if she could help me with some ideas, it was as if she went into that deep place and pulled pieces out of me that I didn’t even know were there. Mireille—you, Dan, and your beautiful children are a bright spot in my life.
My dear eldest son, Noah Lentz, thank you for taking this journey with me. I am sure that years ago, when we were running out the door into the muddy streets of Kabul, you never thought in your wildest dreams that you would be running a salon in Mexico with a beautiful Mexican wife and three beautiful children. I am so proud of you, Noah. Zach, I can hear you thinking that you’re glad it was your brother’s turn to be in a book and not you. You did that wild ride in Kabul already. Zach, you have always offered me the love and support I adore.
Martha, thank you for loving my son Noah, and for giving me beautiful grandbabies. There is nothing better in a mother’s life than to see her children happy. You have given me the best reasons in the world to love Mexico forever.
Martha’s family (you know who you are), thank you for coming to all my silly gringo parties just to be polite, and thank you for being a wonderful family to Noah and my sweet grandbabies.
Denis Asahara (aka Mr. Miyagi) makes me crazy, but in a good way. I am sure if you asked him, he would have plenty of stories of how I drive him nuts. Thank you, Denis, for supporting me with the book, Tippy Toes, the grandkids, the girls at the beauty school, and all the millions of projects I seem to take on. I know this was not your retirement plan, but hey, look how much fun you are having! You are such a great man, and you have the best laugh in the entire world. You are my happy ending.
Sharon Sorri, you are the sister I never had. We fight like sisters and cry like sisters. You and Glen are true family to me, and I cannot even imagine Mexico without you. I love how I can drop into your home (Macaws) and know that when frustrations mount I have family I can turn to. You make me laugh and you make me crazy. Glen and Sharon, your vision has changed the landscape of Mazatlán and my life forever.
Cynthia DeRozea, thank you for being a trusted friend, and for helping me sort through my PTSD. Thank you for opening my eyes and for opening your home to me. When you introduced me to the Day of the Dead, you forever changed my view of life and its possibilities.
Bodie Kellogg, you were the first person who made sure I never sat alone in a restaurant. Thank you for all the wonderful conversations, and for introducing me to such awesome people.
Tippy Toes crew, you are the best. You’ve had to wear Halloween costumes, act as Santa’s helpers, be filmed on a reality TV show. I know we have cultural differences, and you’ve helped me through many of them. You have graciously learned English because, frankly, my Spanish sucks. Thank you fo
r making Tippy Toes such a special place.
A huge thank-you to the people who live in, and love, Mazatlán. You’ve taught me so much about this beautiful city and its wonderful people. I’ve made so many friendships in this special town, a place that attracts so many—not only for its ocean beaches and beautiful weather, but for its ability to provide a welcoming home for quirky people, me included.
A huge shout-out to all the customers and friends of Tippy Toes. If it were not for this wild group in Mazatlán, Tippy Toes would not have happened. You got your toes painted and your body scrubbed and waxed (even when you didn’t want to), and were kind to my staff. Thank you for making Tippy Toes a wonderful, fun place to be.
Polly, you are still a scaredy cat, but you have embraced Mexico and the music. Thank you for keeping the mice out of my house. We’ve come a long way, haven’t we?
Bob the dog, you were a good dog, and you made for a great story. RIP.
My neighbors, thanks for sharing the stories of Carnaval Street. You are right, we live on the best street in Mazatlán.
Mazatlán, the Pearl of the Pacific. Mazatlán, you are a magical city, one that has weathered many storms and won. Thank you for opening your shores to me, and for giving me a new life and my wonderful home by the sea.
LISA’S CLASSIC MARGARITA
(This makes one margarita, usually several are needed)
INGREDIENTS
Ice cubes
A shot of your favorite tequila
The juice of 2 freshly squeezed limes
A shot of simple syrup (recipe below), more or less depending on sweetness desired
1 teaspoon orange liqueur, such as Grand Marnier
1 tablespoon lime-salt-sugar (recipe below)
Fill a cocktail shaker with ice. Add tequila, lime juice, liqueur, and simple syrup. Cover and shake until mixed and chilled, about 30 seconds (can also be mixed up in a pitcher). Place lime-salt-sugar on a plate. Run a lime quarter around the rim of a chilled margarita glass, then press the rim of the glass into the lime-salt-sugar mixture to rim the edge. Strain margarita into the glass.
SIMPLE SYRUP
1 cup sugar
1 cup water
In a small saucepan, heat sugar and water over low heat, stirring until the sugar dissolves. Keep in a sealed container in the fridge for up to 2 weeks.
LIME-SALT-SUGAR
Zest from two limes
3 tablespoons sea salt
3 tablespoons sugar
Mix all ingredients in a bowl; follow instructions above. Serve.
LISA’S SALSA TATEMADA (ROASTED SALSA)
INGREDIENTS
4 medium whole tomatoes
2 large white onions, peeled and cut in half
2 whole jalapeños (more if you like it hot)
1/2 cup water
Put all of the above on a grill or barbecue, or in a hot pan with olive oil, and turn until they are well roasted and blackened on the outside.
Place the blackened tomatoes in your blender along with 1/2 cup of water.
Blend until liquid (add a little more water if necessary).
Add the rest of the grilled vegetables, along with the following, to the blender:
4 large cloves of garlic, peeled
Juice of 2 limes
A large handful of cilantro
1 teaspoon of salt
1/2 teaspoon of pepper
Pinch of cumin
Optional: a few drops of liquid smoke
Blend all ingredients, but not a lot. I like to keep it a little chunky. Eat with chips, in tacos, or over meats and fish.
Serves 4 with tortilla chips.
LISA’S MANGO SALSA
2 large ripe mangos, peeled and seeded, chopped into small cubes
1 small purple onion, chopped fine
1 medium tomato, chopped small
1 medium cucumber, peeled, seeded and chopped small
1 large jalapeño, seeds and veins removed, chopped fine
A handful of cilantro, finely chopped
Juice of 1 lime
1/2 tsp. salt
Mix all ingredients together and enjoy! All ingredient amounts can be changed according to your liking.
OPTIONAL ADDITION:
1/2 cup drained and rinsed black beans
¼ teaspoon ground cumin
LISA’S MANGO JALAPEÑO MARGARITAS
This is for one margarita, but make more if you’re thirsty!
INGREDIENTS:
2 ounces Grand Marnier
1 1/2 ounces jalapeño tequila (see recipe below)
2 ounces lime juice
2 1/2 ounces mango
Simple syrup (see recipe below)
1/2 mango, peeled and chopped
1/2 teaspoon cinnamon
2 jalapeño peppers, sliced
Salt or Tajin chili powder for the rim
Lime wedges
TO MAKE THE JALAPEÑO TEQUILA: Place 3 sliced jalapeños (remove seeds if you don’t like it spicy) in a large glass jar or container and cover with 2 cups of tequila. Let sit for 24 hours. Strain before using. You can keep the tequila in a sealed container for a few weeks, preferably in the fridge.
TO MAKE THE MANGO SIMPLE SYRUP: Combine equal parts sugar and water (I usually use 1 cup of each), bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simple syrup and 1 mango (peeled, seeded and cubed), and cinnamon. Blend in blender.
TO MAKE THE MARGARITAS: Wet the rim of your glass with a lime wedge and dip in chili powder such as Tejin, or margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, Grand Marnier, simple syrup and lime juice with ice, and shake for about 30 seconds (if you don’t have a shaker, just mix them in a pitcher and stir). Pour over ice and squeeze in lime slices. Take a few of the jalapeños from the tequila (seeds removed), and toss them in the margarita if you like.
LISA’S CHICKEN, LIME AND TORTILLA SOUP
1 chicken, boiled for an hour or so
(Keep the chicken stock bone and chop about half the meat, save the rest for salad or sandwiches.)
4 cups chicken stock
Juice of 3 limes
2 medium tomatoes, chopped
1/2 cup chopped red bell pepper
1 jalapeno, chopped
1/4 cup cilantro, chopped
2 tsp. Worcestershire sauce
1 medium onion, chopped
1/4 cup rice (uncooked)
1/4 cup corn
1 tsp. minced garlic
1/2 tsp. ground black pepper
Salt to taste
In separate bowls:
1 avocado (per person), cut in small cubes
1 cup Mexican cheese (such as Chihuahua or Manchego), cut in small cubes. You can also use Monterrey Jack
Tortilla strips (I use corn tortillas, and fry them in a little olive oil)
Simmer chicken stock, tomato, Worcestershire, and lime juice with the jalapeno and cilantro for 45 minutes. Add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes. Add chicken.
Place the tortilla strips, diced avocado and cubed cheese on side plates to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.) Serves 6-8
Readers Group Guide
Introduction
In this riveting and inspiring memoir, Deborah Rodriguez, the author of Kabul Beauty School, unfolds the story of her perilous flight from Afghanistan and how she forged a new life afterwards. In a seaside Mexican town, among a group of colorful expats and locals, she reinvents herself, finds love, and opens a salon.
Topics and Questions for Discussion
1. “My life sometimes seemed like a series of one-act plays starring the same character, a gutsy heroine who over and over seems destined to triumph, yet somehow never quite does,” admits Debbie. What is your overall impression of her after reading Margarita Wednesdays? How does she view herself versus how others see her?
&n
bsp; 2. How did leaving Afghanistan—and the circumstances surrounding her departure—impact Debbie mentally and emotionally? Why was she reluctant to leave Kabul despite the danger she was in? Why do you think it took her so long to realize and to accept that she had post-traumatic stress disorder (PTSD)?
3. While Debbie is in California, therapist Steve Logan advises her to sit with glowworms, while Larry cautions her to wait a year before making any big decisions. What advice would you have given her at the time?
4. Why is Cynthia the person who is able to help Debbie the most with her recovery? What is the energetic force that Debbie describes feeling in Pátzcuaro? Share whether you’ve ever experienced something similar.
5. What motivates Debbie to settle in places like Afghanistan and Mexico, with language barriers and cultural differences? Would you ever consider living in another country? Why or why not?
6. Debbie’s inner voice whispers doubts into her ear during the drive from California to Mexico. What keeps propelling her forward rather than turning back? Is “Debbie Downer” right or wrong when she suggests that Deb is running away by moving to Mexico?
7. “Plenty of women would have killed for what I had. So why was it so hard for me?” Debbie asks. Does her inability to embrace a quiet, secure life in Napa have more to do with her surroundings or with her state of mind? In contrast, what is it about Mazatlán and its expat community that makes her feel at home?