oh, the humanity. chiles en nogada is one of the greatest dishes ever. seriously. and getting mole in puebla? it's like the grail. rambro is to be applauded. though, of course, i know some of you are bemoaning the fact that they weren't presented in lozenge shapes.
I've been eating rick's food off and on since the '80s. he's a great cook. that said, we've now got better in la, i think. john sedlar at rivera and playa is straight rocking it. and we're seeing more and more restaurants from second-generation kids who have gone to cooking school and are using what they learned there to polish home flavors. it's a good time.