Winds of Change-The Flavors of Mexico

Some of the new ingredients I will be using on this adventure.

One evening last month I was enjoying some cocktails at a neighbor’s house. The Husband and I had adjourned to the living room to watch a little bit of the game, and when he turned the T.V. on there was a cooking show on. Mexico One Plate At A Time by Rick Bayless, so we decided to give it a watch. Weird, right two men watching a cooking show instead of the game?? Anyway; I was inspired.

Some of you may or may not know who Rick Bayless is, for those who don’t he is one of Chicago’s premier Chefs. His specialization is the flavors of Mexico, which he has spent a life time studying. He owns four restaurants in the city, and has written six cookbooks.

One of the cookbooks I will be using.

 Rick Bayless's Mexican Kitchen.

Chile Chipotle. (dried)

Canela Entera- Mexican Cinnamon.

Chayotes- Squash like fruit. A principal food of the Aztecs and Mayas.

Piloncillo- Mexican brown sugar

So this is the plan; I’m going to teach myself how to cook authentic Mexican, and I’m taking you along for the ride. I will be using recipes from one or two of his cookbooks; I will start with Rick Bayless’s Mexican Kitchen and move onward and upward from there.  I’m going to give this a try for thirty or so days, and we will see how this goes. Hopefully you all enjoy this as much as I’m going to, after all who doesn’t want to challenge themselves in the kitchen. As always I’m open to any suggestions or requests you may have.