Very proud and with my beautiful diploma under my arm, it was time for me to take the plane and fly over the Atlantic to come back to my country. The expat adventure had finished, just as school had; at least for the moment. Now, I could be considered as a professional cook, however, I still had 2/3 of the pastry path still to go. Therefore, I promised myself I would be back in France for continue studying at the end of year. But for now, it was the time for me to come back and settle in Mexico City.
I arrived and had to undo my ten suitcases. Yes, ladies and gentlemen, I came back with double the amount of baggage I left… but it happens, doesn’t it? If not, it did happen to me. In my defense I can only say it’s because I came back with a new profession that demanded that I acquire tools and uniforms I decided to bring myself instead of sending them boxed in the move.
I was anxious to begin preparing everything for everyone. Moreover, I wanted to reconnect with my delicious Mexican Cuisine. No more would I have to make tortillas from scratch whenever we want to eat tacos, and obviously, everyone laughed when they knew I had started to cook Mexican food in the land of Napoleon. For me to explain what happened in the next few weeks is a bit complicated, for everything I was craving demanded me to prepare something more like a Tartiflette with Reblochon cheese instead of crispy chicken taquitos. The latter would be eaten out. I analyzed the situation, and I not only realized how France had changed me as a person, but also realized that I craved what I knew how to prepare; for the Mexican food I prepared was nothing else but my mom’s cuisine, and she would cook without chili, without pork, and without any fat.
It was incredible I didn’t know the difference with different types of chili (such as ancho and colorado). However, it was my reality, which meant it was time to be humble and learn about it. But, where and with whom? A total mystery at the time, and it was up to me to solve it, if I was interested in getting educated in regards to mole, adobo, and other delicacies I would start to soon discover, even though I dared to eat them since probably forever.
