mean, he was one of the city's most celebrated chefs as a guy who just did, you know, french techniqucooking at the fig, this hotel in santa monica. and slowly he started to put items on the brunch menu, started to put tacos, you know, and then huevos rancheros. and people were starting to go, wow, this is really amazing, you know. when you're cooking your mom's mole and you've been practicing it for years, there's all the stuff that's already kind of-- that has a foundation. buthis new cuisine doesn't have quite the same foundation. it's mo of a skeleton. so how do you do that now in a modern kitchen and have that same effect? ray: caracoles for me are one of those dishes that are a product of my current state that i'm in, sort of that intersection of a classically trained chef, you know, somebody who grew up eating a lot of mexican foods. if you dissect the ingredients as sort of a chefy equation, yeah, there's acid, there's garlic, there's fat, there's herbs. it does make sense. it passes all those tests, but we put it in the form of a, you know, a green mole made with stinging nettles. a