1st Dinner Club

I am bound and determined to turn the pig heads into Pozole. Im thinking that turns to first Dinner clubs theme into a authentic mexican experience minus the corruption, drug lords and horrible digestive bugs. So break out the Molcajetes ladies and gentlemen, its fiesta time!

Rick Bayless has been making the case for years through his books, shows, and business plan that Mexican flavors are delicious and versatile. The basic premise as I humbly understand it is that while we normally think of mexican food as street food best served out of food carts or in some late night drunken Americanized version of fast food, that the flavor profiles and unique ingredients have a level of sophistication and complexity when handled with a little TLC and more importantly, respect. So lets do the Top Chef master proud with the inaugural Dinner club meeting. Traditional accompaniments would range from Napolitos salads, to Moles, to Tamales, to anything in a Veracruz sauce, and so on, but please don't bring something like a hard shell taco that you would never actually be able to eat in Mexico.

One more thing, no Donkey show! Rich i'm talking to you!