I made Rick Bayless's tortilla soup on Friday night (Book: Mexico, One Plate at a Time.) The recipe and florid preamble stretched to four pages and included this: "My favorite tortilla soup dances salsa in the bowl. While swaying with deep, sweet tones, it surprises with colorful flourishes. It gently slides its hand around your waist, then does an unexpected turn with the muscle of herby epazote. It tickles you with the tangy fresh lime, then nudges you gently with fresh cheese and creamy avocado. And then comes the whirlwind of turns. . ."
Et cetera. He goes on, but it seems kinder to look away.
Diana Kennedy's recipe for sopa Tarasca barely fills a page (Book: Art of Mexican Cooking) and I made it last night. It tastes just like Bayless's (spicy, deli
shcious) and contains almost precisely the same ingredients. But fewer trees had to die.
This round goes to Mrs. Kennedy.