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When you pick up a For Dummies book, you usually assume that the titular topic is a fairly complicated one. Which makes the release of Mexican Cooking for Dummies seem a little curious: Is there a chimp in the world who can’t be taught to roll a burrito? Perhaps not, but seviche, posole, and green pumpkin-seed mole are entirely different matters, and in the new book by Mary Sue Milliken and Susan Feniger, the “Too Hot Tamales” of Television Food Network fame, the recipes are nicely dumbed down for popular consumption. Come hear the two chefs rhapsodize about how much more there is to Mexican cuisine than what’s available at your local taco joint tonight at 6 p.m. at the Smithsonian Institution’s Ripley Center Lecture Hall, 1100 Jefferson Drive SW. $15. For reservations call (202) 357-3030. (Brett Anderson)