All I know is I went to the fishmonger, who had some beautiful small squid, and suddenly an urge came over me: I had to take them home and give them a Mexican twist.
It was a little funny to head in a south-of-the-border culinary direction, because, for some reason, I didn’t usually associate squid with Mexican cooking. I’ve been to Mexico dozen of times and eaten plenty of fish and shellfish. But somehow any memory of having squid there evades me, which seems odd, especially since squid, or calamares, are indeed . . .
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