|
 As he watches Acapulco’s famous La Quebrada divers leap off a cliff into the sea, Rick contemplates thrill-seeking, and confides that he gets his culinary kicks from thrill of the chile. So he sets out in search of chile thrills—a quest that takes him from a simple Michelada made with beer and hot sauce to a chile field, a chile vendor, a spicy Shrimp a la Diabla eaten on the run in an Acapulco market, a lesson in preparing Homemade Hot Sauce, and the ultimate chile thrill: a soulful fish adobado, cooked over coconut husks in a simple palapa restaurant overlooking a tropical lagoon.
|
