TO ALL THOSE WHO provided advice and help, including Bill Lende, Candace Andrews, Elena Hannan, Lucinda Hutson, Elizabeth Johnson, Lewis and Mary Fisher, Dr. Donald and Judy Gordon, Dr. Jerald Winakur, Linda Thoennes Farr, Diana Barrios, Angela Shelf Medearis, and, above all, my ever-supportive wife, Andrea. I also want to thank the too-numerous-to-mention cooks who, over so many years, have chronicled Mexico’s cuisine, providing invaluable reference material for those who follow them. Finally, I want to thank the professionals at UT Press who did such an amazing job of turning my scribbles into something to be proud of, most especially Casey Kittrell, Leslie Tingle, and Kathy Bork.