Recipes begin with homey tales on the origin, what makes it special, and serving suggestions. Finally, I know what to do with them. Every dish I've had there has been innovative and flavorful. Perhaps you're wondering why you'd want a book on Mexican food written by a gringo. The book imparts his passion to the reader.
Essentials are salsas, sauces and seasonings.
I could have been happy with these ideas alone. But I became even happier as I ate my way through dishes such as anchiote-grilled turkey breast with tomato, chili, and mint, and chilied tortilla soup with shredded chard. My favorite basic salsa was the roasted tomatillo-chipotle. Tomatillos are small, pale green, and covered with a papery husk. They differ from green tomatoes, however, having a tangier, more citrusy flavor and richer texture.