On an unusually windy evening in Los Angeles, Selena Gomez shows up at my door with a heavy bag of groceries. We’ve decided that tonight’s dinner will be a sort of tribute to the after-church Sunday barbecues she remembers from her Texan childhood. I already have chicken simmering in green salsa, poblano peppers blackening on the flames of the stove, and red cabbage wilting in a puddle of lime juice. All we need are Gomez’s famous cheesy potatoes—so bad they’re good, she promises. She sets down her Givenchy purse and brings up, in gaudy succession, a frozen package of Giant Eagle Potatoes O’Brien, a can of Campbell’s Cream of Chicken soup, a bag of shredded “Mexican cheese,” and a squat plastic canister of French’s Crispy Fried Onions.
