I'm very sad to see you working so hard, Hank. La cruda and comas and all that other stuff... we appreciate it and all, but it makes me feel bad for your suffering in a land where a meal is really a meal, and not something we knock off in fifteen minutes between meetings. I can't even imagine being subjected to those beautiful dishes along with cervesas and the heavenly nectar of fermented agave! You know, I'd gladly take that tequila bullet for you if I could.
Thanks for sharing the information on these unique foods. Here in the Midwest, people think that they are eating "authentic" Mexican food when they eat it in any restaurant that isn't a fast food chain. :( The number of restaurants that serve "close to authentic" in this region can be counted on one hand and has led me to research my own recipes (and use some of yours from your books like "Pozole Rojo") to satisfy our "south of the border" food urges. I look forward to building on the recipes I have with your new book. Your "day drinking" experiences sound a bit like some of the Mexican resort visits we have made over the years. (Uff-da!!)
Can't wait for this book. I know next to nothing about the food in the states you mentioned (as I haven't visited yet), which makes me even more excited!
My mouth is watering……hurry Hank, hurry
I'm very sad to see you working so hard, Hank. La cruda and comas and all that other stuff... we appreciate it and all, but it makes me feel bad for your suffering in a land where a meal is really a meal, and not something we knock off in fifteen minutes between meetings. I can't even imagine being subjected to those beautiful dishes along with cervesas and the heavenly nectar of fermented agave! You know, I'd gladly take that tequila bullet for you if I could.
Thanks for sharing the information on these unique foods. Here in the Midwest, people think that they are eating "authentic" Mexican food when they eat it in any restaurant that isn't a fast food chain. :( The number of restaurants that serve "close to authentic" in this region can be counted on one hand and has led me to research my own recipes (and use some of yours from your books like "Pozole Rojo") to satisfy our "south of the border" food urges. I look forward to building on the recipes I have with your new book. Your "day drinking" experiences sound a bit like some of the Mexican resort visits we have made over the years. (Uff-da!!)
From a regio also living in NorCal — thanks for putting our cuisine on the map! About time 😍
Excited to read the book — enjoy!!!
Can't wait for this book. I know next to nothing about the food in the states you mentioned (as I haven't visited yet), which makes me even more excited!