Despite sounding quite sophisticated, the pescado is not the work of an inventive gourmet chef. There are no restaurant chefs creating the newest, hottest thing. And most of these women would be more than happy to whip up a steaming hot bowl of menudo, perhaps Mexico's most well-known soup. Made with tripe, hominy and chili, the menudo is stewed for hours with garlic and other spices until the broth is rich and glistening with fat. The fiery soup is usually consumed after a big night on the town, since its sinus-clearing powers are considered the ultimate hangover cure.
Corn tortillas provide the basis to which all food is cast.
They're like rice in Asian cooking because they create a palette for the food.