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. They have intense, complex flavors that come from multiple ingredients and effort. They are worth it when you have the time. As for weeknights or simple summer weekends, you'll find those, too. I would have preferred more.