It’s been exactly ten days since the tragic passing of celebrity chef, author, and television personality Anthony Bourdain. Despite appearing to have an enviable career and surrounded by friends and family, Bourdain was battling depression. He developed a reputation as a man who entered many pockets of the world and built bridges and connections with people of different cultures through a mutual love of food.
An example of this was his love affair with Mexico and its cuisine. While filming his first show A Cook’s Tour, Bourdain travelled to the country to visit the hometown of a chef he had worked with in a New York restaurant. He learned about the elaborate process of making mole poblano, ate escamoles (ant larvae), enchiladas, and drank an ancient drink made from fermented maguey plant sap. In another trip when he went to Mexico City, he chowed down on tacos al pastor and cerdo en salsa verde. Bourdain not only loved the food there, he heaped plenty of praise on the Mexican people. “Mexico. Our brother from another mother. A country, with whom, like it or not, we are deeply involved in a close embrace. It’s beautiful. It has some of the most ravishingly beautiful beaches on earth.”
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