Shrimp in Black Pepper Sauce (Camarones a la pimienta)
Shrimp in Black Pepper Sauce (Camarones a la pimienta) One of the standard Veracruzan treatments for any kind of seafood is a la pimienta — briefly pan-cooked with onion, garlic, fresh green chiles, and a hefty dose of black pepper. With a few little adjustments...Villa Rica Seafood Restaurant in Veracruz
It was a cloudy day at Mocambo beach in El Puerto , light rain fell, mercifully relieving us of the scorching heat that usually prevails here, making our first lunch in Veracruz even more pleasant. We had an ocean-front table at the 600-seat, palapa-style Villa Rica...Field Tomato Sauce (Tachogobi)
I thought that I had missed them this year. Every time I went to the green market, I checked all the stalls, starting with Tim Stark’s Eckerton Hill Farm where they had been available for the last few years and never found him or the jewel-like tomates de milpa...Chicken in Sweet-Tart Sauce (Pebre de pollo)
When I’m in Mexico exploring a spot new to me, I always start asking people who’s the best cook in town. I tried it in Tuxpan, a Huasteca-area river town that I always think of as the city of spectacular sunsets. The invariable answer was “Angelita” –- Doña Angeles...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.