Bring to a boil over medium, and cook, stirring occasionally, until sugar is dissolved.

From The Food & Life of Oaxaca.farmer's cheese or ricotta, crumbled.

epazote, minced.1-2. tablespoons.serrano chile, finely chopped.

Salt and black pepper.24. fresh blue and white corn tortillas (16 inches each).

48. tiny tortillas.

Salsa for serving.(4-inch) potato hamburger buns, buttered and toasted.

Shredded iceberg lettuce and pickles, for serving.Make the kalimotxo aioli.

Stir together cola, red wine, piquillo peppers, shallot, garlic, and piment d'Espelette in a small saucepan.Bring to a boil over medium, and cook, stirring occasionally, until thickened to a syrupy consistency and reduced to about 1/4 cup, 18 to 20 minutes.