Believe it or not, Mexican cooking, for those of you who have not gone farther south than Taco Bell, uses a lot of vegetables. But those vegetables were not brought here, like corn mushrooms, huitlacoche, or squash blossoms.
I like good Mexican food, and there's not a lot of that around North Carolina.
In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.
We don't eat nachos in Mexico.
I love Mexican food, and there's a really good restaurant called El Parador that I love.
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
My job is to show people that true Mexican cheese is not neon yellow cheese. We don't eat tacos all day long and we don't eat burritos stuffed with everything in the kitchen sink.
I didn't realise how much I ate Mexican food, like tacos and burritos three times a week, until I came to Europe and couldn't find any.
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food. That's pretty much my weakness...and barbecue beef...and Texas beef...and brisket. Any red meat I can get my hands on.
I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.
