I don’t add flour but it certainly is defintely traditionally Texas Mexican to do so. I think that adding just a small pinch of cumin does help the flavor, so I urge you to go ahead and do it. I think that our food has been stereotyped to always having cumin in everything and I trying to open up the other flavors in our cuisine.

(And have you found a good molcajete here in Houston? Somebody has my grandmother’s, and the one my mother brought me from home as a substitute is too soft–I’m not really digging biting into bits of pumice.)