The food of Summer: Coctél de Pulpo y Coco

  Let me tell you one thing about living in the heat of Arizona. No, nothing about it being a ‘dry heat.’ Don’t even start with that. No. The thing about the special brand of Arizona heat is this: The human body very quickly forgets how to live with it. Exposed skin starts to freak…

How To: Eat a Tostada Without Breaking It

The tostada, I am convinced, is the red-headed step-child of Mexican food in the U.S. I say this with an apology to the red-headed step-children of the world and an apology to the tostada itself for being so unloved. The only reason I can see for the unpopularity of the tostada is the very slightly…

Mexican Raw Fish: Ceviche and Aguachile

‘So what is ceviche to you?’ The question, via text message from a good friend, even better chef and fellow food thinker, set off a firestorm of messages. ‘Is aguachile a thing?’ These are the kinds of days good Mexican seafood are made of. Ceviche is the much better known dish of the two, and…