To know me is to know my unwavering, unabashed, and (perhaps) unhinged devotion to the jalapeño. I'm practically Dr. Seuss with the stuff: I like it here, there, and everywhere; with my eggs, on my pasta, submerged in my soup. To the extreme displeasure of nearly everyone I've ever dined out with, I also kindly request a side of jalapeños - fresh, never pickled - with every dish, at any restaurant I enter, no matter its cuisine or where I am in the world. (Needless to say, results may vary.) Why I am the way I am is a question for my therapist, but I'd venture to guess my upbringing played a part. I spent half a decade of my formative years living in Mexico City, where even the candy is s
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