Okay, so if we still lived in the Bay Area, we’d probably celebrate the launch of my book and the new website Mexicotrilogy.com at Gary Danko’s, or Boulevard or even the old sentimental favorite Chez Panisse. But we don’t. Good news is no waiting one month for reservations, no major attitude. (I remember my mother rolling her eyes at Chez Panisse and drawling, “They act like I’ve never seen a candied violet before in my life.”)
However, if I want food that good I have to cook it. More good news. If you keep it very simple, it’s possible. (Okay, not the white corn and lobster soup that I had there that I will never forget, but still . . .) As this was a celebration, I didn’t want to spend hours slaving. I’d already done that on the book and website. In Food and Wine Magazine, I found a great simple recipe . . .