Conchas

You will notice quite a few south-of-border influences in this new edition of my book—from cookies, desserts, and garnishes to these ever-popular conchas. During the five years that I worked for The Culinary Institute of America, I was dispatched to Mexico City on numerous occasions to teach classes at an adjunct facility. I also taught classes privately and conducted seminars at what is, in my opinion, the top cooking school in Mexico City, Gastronomía Maricu, run by the wonderful Señora M