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I think we misread each other. I just said I wouldn't touch that book because I have heard that he is the ONLY expert in that field and not even restaurant chefs or other "exoerts" compare to him.
Yes, he may can cook great Mexican food and the one recipe I've seen of his may be a fluke. I was told he knows everything about Mexican food and you must do exactly as he says to make Mexican food.
If I have misjudged the man I am sorry.
That would be like saying Emeril is the only Cajun chef. Oh wait, much to the culinary world's dismay, he is the only one left. But he acknowledges the others and gives credit where credit is due.
On the one recipe I have seen of his, he said you must have this exact pan at a precise temperature to make corn tortillas. That right there tells me that he either hasn't made many corn tortillas, he uses a restaurant kitchen or he is setting his followers up for frustration.
Now yes, he is partially correct. You do need a very hot cast iron pan. But not exact and precise. It was the wording that turned me off completely. Not where he is from or his heritage.
Oh and yes, anytime someone says you must do this exactly like me or it is wrong, that is a big turnoff and I will look for someone else to teach me whatever I need to know. Especially for crafts and cooking.
Certain science fields are a different story.
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