Chef Moyo made Cincinnati-style chili for the super bowl. He did it four-way bean: chili, spaghetti, cheese, and beans, with oyster crackers. We did restaurant week for lunch at Topolobampo. One customer took off his boots and relaxed his feet. Etta came in to eat, and so did Toronto chef and restauranteur Susur Lee and poet Maya Angelou, eighty five years young.
I learned about a dense tropical fruit from the pine family. Its called tejocote and tastes like musty apricot. Also tasted nanche, a cherry looking Mexican fruit with notes of bitter olive and pungent blue cheese.