The ingredients and the flavors are so provocative that many chefs cannot re-sist crossing the border to dabble just a bit. But a six-week trip to Mexico City and the Yucatan peninsula proved entrancing and the flavors of the country made their way onto the menu. Huitla-coche also finds its way into tortilla dough used for tamales and empanadas. The cleanliness of the flavors, the spiciness. It's not enough to study menus and eat in a few estab-lishments in this country.
Many chefs agree that the most beneficial approach is full immersion.
Learn the classics before turning on the creative channels. There is no place to take the crash course on fine-dining Mexican. That means you have to go to Mexico because you will never reach the potential with grandma's recipes. Cilantro, chopped 2 Tbsp. Olive oil, divided use 3 Tbsp.