What began as an innocent love affair for one young woman, Marta Peña, in Puerto Vallarta, Mexico in 1969, sets in motion a series of events that spans the next thirty years. This is the story of South American drug lords Antonio Espinoza and Javier Rodriguez, and their violent quest for power. In a sweeping family saga, we meet the women who love them and the children they vow to protect at any cost.

With a complex web of interconnected families, this gritty novel delves into the lives of a power hungry clan, following the rise of their business, the destructive path of their torrid and erotic love affairs, and the struggle to balance intense greed with devout family loyalty.

Strong women face tragedies that test their will and their commitment to the men they passionately desire. As young girls grow into women, their traumatic pasts will drive their actions and force them to make gut-wrenching decisions.

With murder, drug trafficking, dirty politics, illegal gambling, prostitution, obsessive love affairs, and family strife, El Patrón is a whirlwind in the vein of Mario Puzo's The Godfather.

Kat's Fettucine, Goat cheese and Pancetta.

 

1 cup dry white wine
2 Tbs. minced shallots
5 oz. goat cheese, at room temperature, cut up or crumbled

Salt and freshly ground black pepper
Pinch crushed red chile flakes
1/2 lb. dried fettuccine
½ cup chopped pancetta or bacon (you can also use chicken or shrimp)
2 Tbs. olive oil
4 oz. fresh baby spinach (about 6 cups)
2 Tbs. chopped fresh basil

In a medium saucepan combine the white wine, shallots. Over high heat, reduce the liquid by half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with 1/2 tsp. salt, 1/4 tsp. pepper, and the red chile flakes, and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.

Heat 1 Tbs. of the olive oil in a sauté pan over medium-high heat brown up pancetta or bacon (if bacon there is no need to use the olive oil until you add the spinach). Add the remaining 1 Tbs. olive oil and the spinach and sauté until it's wilted, about 2 minutes.

In a large bowl, combine the pasta with the goat cheese sauce; add the spinach and pancetta. Season with salt and pepper and serve in warm bowls, topped with the basil.

This recipe would pair nicely with a pinot noir or lighter syrah. If you prefer a white wine chardonnay would work well.