Most Gringos, ourselves included, don’t know much about Mexican food. The elaborate preparations and regional intricacies are usually lost in the typical, one-size-fits-all “joints” one finds north of the border. It’s a shame. Mexican food: the soulful child of European and Mayan parents, rivals any cuisine in assertive style and compelling flavor. Lizzie and I are two certified “Gringos” from the tri-state area and have begun the journey into our southern neighbor’s cuisine with Rick Bayless, author of Everyday Mexican, as our guide. We have customized one of his recipes for Enchiladas from Mexico City, for our Enchiladas De Dos Gringos.
