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A relatively high ratio of liquid ingredients to dry ingredients makes for a thin batter that's easily whisked together without overmixing.. Get the Recipe.

In a large skillet, toast guajillo and arbol chiles over medium-high heat, turning occasionally, until fragrant and pliable, 2 to 3 minutes.Stem chile mixture and halve lengthwise.

Remove and discard seeds and ribs.. Place chile mixture and tomatoes in a large saucepan and add just enough water to cover.Bring chile mixture to a boil over high; reduce heat medium, and simmer, adjusting heat to maintain a simmer, for 10 minutes.Remove pan from heat, cover, and let soak until chiles feel soft and pulpy, about 10 minutes..

Drain chile mixture, reserving 2 cups cooking water.Place chile mixture, reserved 2 cups cooking water, and garlic in a blender, and remove center piece to allow steam to escape.

Process until smooth, about 1 minute.

Set chile puree aside.. Heat oil in a medium deep skillet over medium-high.At dinner one night, Henry watched as the waiter brought a nearby table a bowl of peaches.

The diners sliced the fruit themselves and dropped hunks into glasses of the cold white wine on their table, letting the fruit marinate for a few minutes before eating each slice, "now flavored with the wine, and drank the wine, now imbued with the peaches."."It was all about the bite, [and] paying to the small things.

Paying attention to the wine.Paying attention to the peach," she tells.