Notes: In his native Veracruz, Mexico, Eligio Hernandez of Sunset's editorial services department enjoyed the taste of trout wrapped in cornhusks and cooked on a comal over a fire. This cooking method gives the fish a firm texture and smoky flavor. He also likes meats cooked in salsa verde-- green chili sauce. The two components combine well in his version of enchiladas. The tortillas must be fresh; otherwise they crack when rolled.