Shared fire

It began with a smoke kitchen. A bar. A fire.

At first, you decided what was cooked. What music played. Who was invited.

Then it started shifting.

Once the fire was steady, others began using it.

The foreman’s family prepares gallina pinta, pozole, menudo. The cook runs breakfasts and lunches. Visitors suggest design details to keep it authentic. Friends propose proper sound equipment for live bands. Regulars suggest who might belong next time.

The menu doesn’t start with you anymore. The ideas don’t either.

One of the regulars grows agave. Another produces bacanora.

Now small batches are made at the ranch with both of their work in it.

You thought you were hosting.

When they started shaping it, it stopped being yours.

That’s when it worked.