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Albondigas de mi mama
Albóndigas Estilo Mamá - Meatballs Like Mama Makes Recipe from Food from my Heart, Zarela Martínez, Macmillan 1992 This recipe calls to mind the llaves (outdoor water faucets) on the ranch, which were always surrounded with patches of yerba buena... (Continue reading)
The Mexican Corn Kitchen
It’s gratifying that the event has completely “sold” out but it’s not surprising cause because there is tremendous interest in preparing and cooking with Mexican corn . The majority of the questions I get on Ask Zarela refer to corn,... (Continue reading)
Panzas Llenas, Corazones Contentos: Sweet Recollections and Memories Made at La Estrella
Written on 29 Aug, 2010 at 20:52 in Lifestyle, Traditions & Culture |
Story and Photographs by Adela C. Licona As we experience the countdown toward Sophia’s day of departure for college I continue to ask myself if I’ve prepared her well enough. Her Grannie will tell you that I have not taught... (Continue reading)
Mole Amarillo and Tamales de Mole Amarillo
Amarillo I Thick Yellow Mole This is one of the seven major Oaxacan moles. There are two main kinds, each with infinite variations. (If you ask ten Oaxacan cooks about mole amarillo, you will probably get 10 quite different recipes... (Continue reading)
Food is Art, Celebrate Mexico Now and the Bicentennial Celebration
Written on 28 Aug, 2010 at 0:55 in Events |
September promises to be a wonderful month for all sort of activities related to the celebration of the bi centennial of Mexican Independence and the one hundredth anniversary of the revolution of 1910 when Pancho Villa ransacked homes, killed or... (Continue reading)
Vampiros y Sangrita
Written on 25 Aug, 2010 at 17:15 in Ask Zarela |
Someone just asked me for a recipe for sangrita (originally named sangrita de la viuda–widow’s blood), a chaser that is served with tequila. We make a big amount and add tequila to make a drink called vampiro. VAMPIRO For long... (Continue reading)
Picadillo de Pobre ( Hashed Beef)
Written on 21 Aug, 2010 at 18:29 in Meats |
Difficult to photograph but absolutely delicious! Picadillo de Pobre Poor Man’s Hashed Meat All Mexicans are familiar with picadillo, which is something like our version of hash but infinitely more versatile. The most elegant kind, a favorite filling or topping... (Continue reading)
Ensalada de Camaron (Shrimp Salad)
This recipe hails from Veracruz and is quick, easy, light and versatile. It is on the menu now at Zarela Restaurant in New York and we serve it at our catered parties as shown in the picture above. Ensalada de... (Continue reading)
Celebrating Oaxaca
Written on 15 Aug, 2010 at 10:07 in On Zarela's Mind, Traditions & Culture |
This upcoming week, it’s all Oaxaca for me and many others because Zoila Mendoza, my muse and teacher of Zapotec Valley cooking will be here to participate in my sold-out Mexican Corn Kitchen seminar at The American Indian Museum on... (Continue reading)
Zarela off to the Beaver Creek Wine Festival
Written on 13 Aug, 2010 at 22:59 in Events |
To watch video on TV 8′s Good Morning Show Ensalada de Camaron (Shrimp salad) Video Number 2 on TV 8′s Good Morning Show Picadillo de Pobre and the show clossing It had been years since I had heard from Anthony... (Continue reading)
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