I am a little addicted to cookbooks. I get a cookbook from my husband every Christmas. He surprised me with Rick Bayless' Mexico One Plate at a Time. We had watched the Top Chef Masters TV show and I was impressed with how pleasant Rick Bayless seemed, how professional. It actually was amazing that the master chefs seemed to have a completely different vocabulary and way of treating each other than their younger counterparts.
So, my main stakeholder is addicted to Mexican food. To his credit, I am not sure if he has ever bought me a Mexican cookbook. I decided to start with his favorite soup, Pozole. Rick Bayless' pozole is a pork and hominy stew. The broth takes some time to make. And, you have to buy pork feet, or trotters. Rick recommends fresh or frozen nixtamal corn or dried pozole. I couldn't find either here in San Antonio. I have since located a source for mailordered dried pozole . I'll probably order some for next time, there are a few more specialty stores that I want to try. Any way, I used canned hominy, rinsed well. It had a delicious flavor.
I'm enjoying reading the cookbook, the stories, the respect for the food and the cooking. Great fun.