Written for Señor Ernesto Delgado
Ernesto Delgado’s lifelong love of fine cuisine began on a hot, dry summer day in Atacheo, México….
The afternoon sun is golden, and dust glitters in the light as it floats up behind the footsteps of the man working to harvest the corn. The man’s son is only four years old. He has observed his father working hard every day on the Milpa (small agricultural farm), growing tomatoes, strawberries and corn to sell to eager buyers. As part of the..