Ever since experiencing both Topolobampo and Frontera Grill in Chicago, i have been a huge fan of Rick Bayless' modern take on traditional, regional Mexican cuisine.
recipes that could work at bayless' frontera grill or topolobampo in chicago (which you should visit, if you get the chance) in yr own kitchen. everything mexican you knew and some you didn't, done right. also, he's apparently brother to espn's skip bayless. thanks, wikipedia!