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Margaret’s mother Francisca died at a young age, so Margaret took over a lot of the family’s cooking at the age of thirteen. “At that time, no one followed a recipe to cook: a pinch of this or a pinch of that, so it was hit or miss at times,” she says. Margaret still uses this method in her cooking today. Margaret provided recipes for rice and hot chocolate. She recommends serving the rice with enchiladas, chili con carne or chili rellenos. When accompanied with something sweet, “the hot chocolate recipe goes really well on those cold nights.”