Dirt Candy sells out!
So this month, the Mexican restaurant mini-empire, Rosa Mexicano, is doing a Healthy & Organic Mexican Festival. They asked me to work with them and so I met with their chef, David Suarez, and he developed two dishes based on Dirt Candy’s menu. One is Tofu con Salsa de Guajillo y Pina (Coconut-Poached Tofu with Guajillo Chile and Pineapple Broth) which is a Mexican version of my crispy tofu and the other is Queso Fundido con Coliflor Ahumado (Smoked Cauliflower with Melted Goat Cheese) which is a mutant, Mexican version of my cauliflower & waffles. They’ll be on the menus of all 10 Rosa Mexicanos, from New York to LA, for the entire month.
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I’ve never done any kind of superhero team-up like this before, and I’m sort of excited to go to a Rosa Mexicano and demand to get my dishes for free, then send them back to the kitchen for some made-up reason (twice), throw a hissy fit when the plating is different than what I think it should be, smash my plate on the floor, insist on signing a stack of menus, then swoop out the door with my entourage into my double-parked towncar, flipping a table and elbow-checking the hostess on the way out.
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I mean, isn’t that what I’m allowed to do now?
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“Yes, dear. That is EXACTLY what you can do now.”
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