October, 2009

Oaxacan Tamales de Mole Amarillo

Oaxacan Tamales de Mole Amarillo

Since pre-Hispanic times, tamales have been the number one festive food. Everywhere in Mexico tamales are fiesta food -- the equivalent of saying, "Let's party!"... (Continue reading)

Tagged with:                                             

Enchiladas de Chorro -Pancake-like Enchiladas from Sonor

Enchiladas de Chorro -Pancake-like Enchiladas from Sonor

A few years ago, we honored Josefina Velasquez de Leon on our Days of the Dead celebrations.  It was then that I discovered this recipe from my native state of Sonora. The enchiladas a not only delicious but much easier... (Continue reading)

Pan Resobado -Pan de Muertos de Oaxaca

Pan Resobado -Pan de Muertos de Oaxaca

Pan Resobado Rich Spiced Sweet Bread This is typical of the sweet yeast breads that are made in the Valley of Oaxaca for the Days of the Dead, November 1 and 2.  Often they are simple round loaves that are inset after... (Continue reading)

Tagged with:                 

Ricardo Santana

Ricardo Santana

El prestigiado diseñador de modas mexicano acomete con el mismo entusiasmo vestuario que decoración con resultados siempre exitosos y muy personales Por Pedro Luis de Aguinaga Algunos piensan que Ricardo Santana es el primer diseñador profesional que tuvo México. Yo no lo... (Continue reading)

Tagged with:                 

A comer o cenar en Guadalajara

A comer o cenar en Guadalajara

A comer (o cenar!) en Guadalajara Por Pedro Luis de Aguinaga Nunca antes Guadalajara había tenido tantos restoranes y tampoco había ofrecido la variedad de cocinas que en la actualidad, cuando ha llegado a más de los 4 millones de habitantes. Difícil... (Continue reading)

Days of the Dead Celebrations

Zarela Restaurant honors Budd Schulberg for the Day of the Dead Celebrations Over the 22 years that Zarela Restaurant has been open, I have set up may Days of the Dead altars: my ex-husband , my father, my mother, my dear... (Continue reading)

Tagged with:                 

Ask Zarela: Higado Encebollado- My Mother’s Smothered Liver

 Ask Zarela: Higado Encebollado- My Mother's Smothered Liver

Aaron said your mom’s Liver and Bacon recipe is yummy – but I still cant find it on your website… Recipe: Higado Encebollado Summary: There were many great cooks on both sides of my family. I am lucky enough to have... (Continue reading)

Singing, Eating and Shopping in Tlaquepaque

Singing, Eating and Shopping in Tlaquepaque

Like cooking, singing is my therapy.  I do both when I’m  happy, when I’m blue, to relax when I am anxious, to forget things that are bothering me but I can’t do anything about.  When I cook, I’m making an... (Continue reading)

Tagged with:                                         

Ask Zarela: Where can I eat in Guadalajara?

Ask Zarela:  Where can I eat in Guadalajara?

A reader recently wrote, referring to my comments that I had only eaten on the street or in homes during my recent trip to Guadalajara,  said that she knew no one in there  so eating at someone’s home was probably... (Continue reading)

Tamarind

Tamarind

The first two things I eat when I get to Mexico is a boiled or roasted ear of satisfying chewy Mexican corn and a tamarind popsicle.  I simply adore the sweet-tart flavor of tamarind ! Just thinking about them makes... (Continue reading)