MEXICO HOT . . OR NOT! - ABOUT THIS SECTION

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ABOUT THIS SECTION

While trying to decide what we could feature in upcoming issues, Mexican Food was suggested. I jumped at the opportunity to spearhead this effort as cooking is one of my life-long passions and, in my opinion, there is nothing better than good Mexican Food.

Over the last 6 weeks I have discovered colored and flavored tortillas, tortillas made especially for tacos and enchiladas, four different varieties of mango, two of chayote squash, all sorts of differences between various brands of chorizo and longaniza, cheeses, salsas, tomatoes and more. I found that there are as many recipes for Enchiladas and Frijoles Refritos as there are people.

I wandered through the Abastos market in Guadalajara asking fruit and vegetable vendors about their wares - how to tell when they're ripe, how best to prepare, what peppers are the most common/popular, etc.

I crossed the street to the Gallina Feliz - an outstanding example of a dry goods store located in the Abastos Market - to ask about the variety of beans, rice, corn, spices and herbs they offered.

What an adventure!

As I sat in the photographers studio surrounded by 35 lbs. plus of fresh produce ready to photograph eating a yellow plum, I realized that I might have bit off a bit more that I could chew (figuratively speaking, of course).

This feature is the beginning of the re-creation of our current food section. It is by no means to be considered complete, that will take a while. I hope, though, that you enjoy this section as much as I have and that you send me any comments you may have regarding is contents.

All the recipes in this section are presented to you just as they were to me. Don't let the amount of fat or salt scare you off, just send me an e-mail and I'll share some tips on how to cut back on both without sacrificing the flavor.

Finally, I'd like to thank everyone who worked on this section with me to make it look and taste as great as it does:

First there's David, the fearless Webmaster, whose coding skills and sense of organization and humor :-) never cease to amaze me.

His wife Dona, who keeps us both relatively sane (if there is such a thing) and who fed us and looked after us during the nights we didn't sleep much (I'm eating my peas!).

Juan Carlos Sanchez, an entertaining friend and a really good photographer who showed great patience and professionalism throughout the photographing and reproduction process.

Maximiliano Gonzalez, who graciously allowed Juan Carlos and I to disrupt his business long enough to photograph dried chilies, herbs and more. You can visit him at the Gallina Feliz in the Mercado de Abastos in Guadalajara if you're ever in town.

Anita, Lorraine Russo, Jan "Big Mama" Dunlap and my mother-in-law for contributing their recipes and allowing me into their kitchens.

And last but never least, Jaime, for his love, patience and support during yet another issue of the Mexico Connect monthly magazine.

¡Buen Provecho!

Camille

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ABOUT THIS SECTION