A shrimp cocktail in the Yucatan will be very different from the same dish in Sinaloa. Mexico simply isn t as homogenous as other countries like, say, the United States. After all, there are several other people producing books about Mexican cuisine. I m trying to make Mexican cooking a little more accessible. I know, for instance, that a lot of people complain that the really excellent books can be too complicated.
Mexican food is so popular now.
I m not trying to simplify or change the flavors. I do tell people where to get the ingredients for a lot of the dishes. For example, I just came across a recipe that calls for tomates verdes . Now tomates verdes look like little green tomatoes. They have a husk but they really are miniature.