I have been cooking Mexican food since I moved to west Texas and learned to cook the local fare from border Mexicans (and Mexican Americans) in the late '70s. The food of the northern Chihuahuan mountain deserts from Big Bend to Southern New Mexico to be specific. I was lucky enough to take a class with Patricia Quintana when she was sent here as an envoy sponsored by the Mexican government. During the Bush - Vincente Fox presidential partnership - she got a book tour and her government got her to hawk pre-made stuff for the state of Mexican commerce. I have her book, but I also learned some tricks from her. I will never again be without the many varieties of chiles and other ingredients required to do justice to this most American of cuisines. One lesson: the time it takes to make this food. The most important lesson: the love of the food and why and for whom you are making it. Always one of my favorite cuisines and pursuits - cleared up somewhat by a great chef.