MexicoKaren
Head Chef
Thanks for the compliment, but I realize every day that, the longer I live here, the less I know. The subtle flavors of Mexican sauces are almost always the result of unique combinations of dried chiles, fresh vegetables and fresh herbs/spices. Nobody writes anything down, and my spanish is now good enough to ask "how did you make this?" but not always good enough to understand the answer. I am having a wonderful time learning to cook the food I love.