"Call the Chile Doctor!"

On Day Two of Mexico, we talked about chilies. Chef Patricio is a great believer in the "A Chile A Day" theory. "I always carry a chile in my pocket," he said. Most meals benefit from it, "except dessert." He says that chile eating becomes addictive, because of the endorphin rush that you get. They're definitely high in nutrients, especially vitamin C, and they have properties which assist in the absorption of iron from other foods, like beans and grains.

Chef talked about the medicinal properties of the chile, how indigenous people knew to use mashed chilies (topped by a fermented corn poultice) as a wound dressing. After respectfully acknowledging women for having to undergo the childbirth experience -- apparently he observed the home births of his three younger siblings -- he noted that women in labor would summon the local herbalist ("the chile doctor") to assist. Chile paste was used as a balm to induce numbness, and in fact, chile oils, capsaicinoids, are currently used in topical pain relievers.

Just remember that a jalapeno, smoked and dried, is a chipotle.

So another day of great Mexican food. Silvia was called upon to recreate the "perfect" rice from two days ago. ("We are having rice, and Silvia will be making it.") She also made Caesar Salad (first created in Tijuana), serving it in parmesan cheese bowls. Andrea and Derrick made crab quesadillas.Andy and I worked on the cheese enchiladas, starting from scratch on the red sauce. Silvia was impressed. Nothing like a plate full of cheesy goodness.