|Jose Andrade assembles plates at El Molino Central in Boyes Hot Springs, where owner and chef Karen Taylor Waikiki makes her own masa or cornmeal dough, starting from scratch with raw corn kernels and fashions them into her famous tortillas.
What many of us here in the States think of as Mexican food—soft tacos, burritos, tortas—is in Mexico really street food, fast food, catch-it-on-the-run food.
But Mexico has a long and proud tradition of a different kind of cooking, the kind someone takes on at home, on the weekend when things aren't so rushed, when there's time for all the little tricks and extras that make the taste buds swoon.
Think about the ingredients in great Mexican food—the chilies, avocados, tomatillos, squashes, tomatoes; the fresh cheeses and sour cream, the meat and especially the mariscos or shellfish; the herbs, like cilantro and epazote; the greens, like chard; the starches, like corn and beans—especially the corn. READ MORE OF THIS REVIEW