My formal training was classical French (Escoffier) and USAF, so I tend toward the classical French.
Sofrito is useful for those dishes that can benefit from it. I didn't really learn Mexican cooking until I learned it from my line cooks, when I ran commercial kitchens and New Mexican cuisine from an 80-year old crone that didn't speak a word of english, when I was living in New Mexico.
Life is learning.
/johnny
Do not confound Spanish and Mexican as they are very different. Spanish has a Mediterenean feel and, as far as meats go, you forgot fish. Sofrito is often in a tomato basebut stands alone well as a dressing over pan fried meats. As to mirepoix, it is essential for good chicken and dumplings! I cheat on my dumplings by using small bits of poppin fresh dough. Blasphamy! (but I feel better for sharing)
