Good Reads - Blog Posts

You know those anime meta posts along the lines of “I was born with pink hair. The doctors told my parents I was a Main Character and ever since my life has not known peace from demons/spirits/sports competitions/harems who find me”

Well I see that, and I raise you this:

An anime boy whose appearance is, by absolutely anyone’s account, completely and utterly average. Mundane hair. Mundane eyes. Not even glasses to set him the tiniest bit apart. A simple, unmemorable, unrecognizable civilian among a backdrop of millions.

And he has a lot of passions, and a lot of ambitions, which he hones every chance he gets. He’s dabbled in sports and archery and cooking and just about anything you could wrap a competition around. And he’s competed in many of these. Every chance he gets. With all of his passion and all of his might.

He’s crushed by the competition every single time.

Until one day–one day something clicks for him. Something that should have seemed obvious from the start and yet never was–as though everyone, including himself, was unwittingly blind to it. It clicks, when he realizes every kid who’s beaten him in competition, every kid who’s gone on to fame and glory and acclaim, has been some candy-haired gel-spiked ridiculously-dressed fucker. 

There’s some trend there that this Main Character boy can’t explain and can’t understand but he decides, this one time, fuck it. He’ll play along too. He’s got a model train competition in four days, and he’s got nothing more to lose. He hits up the department store, buys the pinkest, noxious-est, fruitiest hair dye he can find, the spikiest hair gel available, and the gaudiest clothes on the thrift rack. He enters the model train competition looking like a bubble gum gijinka.

And he wins.

Suddenly, the other candy-haired contestants notice him. They talk to him. They pledge rivalries. Girls notice him. Judges applaud him. Acclaimed model train aficionados offer him internships across the world. He’s hit on something. 

The main cast expands to cover just about every candy-hair cliche in the book: from the mostly-normal-looking demure school girl with the blue hair to the Naruto-est, yelling-est boy with the red-and-green spiked hair. The cool megane senpais, the purple haired tsunderes, suddenly everyone is interested in him. They’re prodigies and upstarts and underdogs and they truly believe that this main character boy is one of them.

So the main character boy maintains his ruse. He touches up his roots at dawn every morning and carefully attends to his gelled spikes and tells absolutely no one about this great, uncanny, unfathomable secret he’s stumbled upon. He wins his competitions left and right. He racks up the acclaim. He’s hailed as a prodigy of all trades, just now bursting onto the scene, and boils to the top of all his candy-haired peers.

He’s rising up, his every dream within his grasp. Until one day he gets a note under his door, taped to an old picture of his Normal Boring self from middle school, that says “You don’t belong”

From Anthony Bourdain:

Americans love Mexican food. We consume nachos, tacos, burritos, tortas, enchiladas, tamales and anything resembling Mexican in enormous quantities. We love Mexican beverages, happily knocking back huge amounts of tequila, mezcal, and Mexican beer every year. We love Mexican people—we sure employ a lot of them.

Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, and look after our children.

As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers. Some, of course, like to claim that Mexicans are “stealing American jobs.”

But in two decades as a chef and employer, I never had ONE American kid walk in my door and apply for a dishwashing job, a porter’s position—or even a job as a prep cook. Mexicans do much of the work in this country that Americans, probably, simply won’t do.

We love Mexican drugs. Maybe not you personally, but “we”, as a nation, certainly consume titanic amounts of them—and go to extraordinary lengths and expense to acquire them. We love Mexican music, Mexican beaches, Mexican architecture, interior design, Mexican films.

So, why don’t we love Mexico?

We throw up our hands and shrug at what happens and what is happening just across the border. Maybe we are embarrassed. Mexico, after all, has always been there for us, to service our darkest needs and desires.

Whether it’s dress up like fools and get passed-out drunk and sunburned on spring break in Cancun, throw pesos at strippers in Tijuana, or get toasted on Mexican drugs, we are seldom on our best behavior in Mexico. They have seen many of us at our worst. They know our darkest desires.

In the service of our appetites, we spend billions and billions of dollars each year on Mexican drugs—while at the same time spending billions and billions more trying to prevent those drugs from reaching us.

The effect on our society is everywhere to be seen. Whether it’s kids nodding off and overdosing in small town Vermont, gang violence in L.A., burned out neighborhoods in Detroit—it’s there to see.

What we don’t see, however, haven’t really noticed, and don’t seem to much care about, is the 80,000 dead in Mexico, just in the past few years—mostly innocent victims. Eighty thousand families who’ve been touched directly by the so-called “War On Drugs”.

Mexico. Our brother from another mother. A country, with whom, like it or not, we are inexorably, deeply involved, in a close but often uncomfortable embrace.

Look at it. It’s beautiful. It has some of the most ravishingly beautiful beaches on earth. Mountains, desert, jungle. Beautiful colonial architecture, a tragic, elegant, violent, ludicrous, heroic, lamentable, heartbreaking history. Mexican wine country rivals Tuscany for gorgeousness.

It's archeological sites—the remnants of great empires, unrivaled anywhere. And as much as we think we know and love it, we have barely scratched the surface of what Mexican food really is. It is NOT melted cheese over tortilla chips. It is not simple, or easy. It is not simply “bro food” at halftime.

It is in fact, old—older even than the great cuisines of Europe, and often deeply complex, refined, subtle, and sophisticated. A true mole sauce, for instance, can take DAYS to make, a balance of freshly (always fresh) ingredients painstakingly prepared by hand. It could be, should be, one of the most exciting cuisines on the planet, if we paid attention.

The old school cooks of Oaxaca make some of the more difficult and nuanced sauces in gastronomy. And some of the new generation—many of whom have trained in the kitchens of America and Europe—have returned home to take Mexican food to new and thrilling heights.

It’s a country I feel particularly attached to and grateful for. In nearly 30 years of cooking professionally, just about every time I walked into a new kitchen, it was a Mexican guy who looked after me, had my back, showed me what was what, and was there—and on the case—when the cooks like me, with backgrounds like mine, ran away to go skiing or surfing or simply flaked. I have been fortunate to track where some of those cooks come from, to go back home with them.

To small towns populated mostly by women—where in the evening, families gather at the town’s phone kiosk, waiting for calls from their husbands, sons and brothers who have left to work in our kitchens in the cities of the North.

I have been fortunate enough to see where that affinity for cooking comes from, to experience moms and grandmothers preparing many delicious things, with pride and real love, passing that food made by hand from their hands to mine.

In years of making television in Mexico, it’s one of the places we, as a crew, are happiest when the day’s work is over. We’ll gather around a street stall and order soft tacos with fresh, bright, delicious salsas, drink cold Mexican beer, sip smoky mezcals, and listen with moist eyes to sentimental songs from street musicians. We will look around and remark, for the hundredth time, what an extraordinary place this is.