“So, you want to know about corn?” Rafael Mier asks, grabbing two suitcases out of the back of a beat-up station wagon. “We are having a crisis in Mexico.”
It is, as it always is, a bluebird day in Baja California, Mexico. When I heard a man was in town who was trying to save Mexican corn, I zipped over the border from San Diego, wondering what about Mexican corn could possibly need saving. I drove down the coast highway and ended up in the garage of an oceanfront luxury high rise in Rosarito, where Mier was staying. After spending more than a week in northwest Mexico, meeting with chefs multiple times a day, he was surprisingly energetic, almost like it was his first day on the job.