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Yearly Archive
Monthly Archive
- August 2010 (20)
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- May 2010 (37)
- April 2010 (6)
- March 2010 (5)
- February 2010 (7)
- January 2010 (11)
- December 2009 (9)
- November 2009 (14)
- October 2009 (16)
- September 2009 (8)
- August 2009 (13)
- July 2009 (13)
- June 2009 (8)
- May 2009 (12)
- April 2009 (6)
- March 2009 (6)
- February 2009 (12)
- January 2009 (13)
- December 2008 (6)
- November 2008 (32)
Category Archive
- Ask Zarela (28)
- Cooking (40)
- Events (20)
- Favorites (5)
- Equipment (2)
- Featured (17)
- Ingredients (21)
- On Zarela's Mind (15)
- Press (2)
- Recipes (34)
- Appetizers & Little Dishes (7)
- Cooking & Other Sauces (2)
- Meats (2)
- Mexican Basics (14)
- Soups (4)
- Vegetable & Side Dishes (4)
- Special Days (30)
- Special Guests (6)
- Traditions & Culture (55)
- Lifestyle (23)
- Travel (39)
- Chihuahua (1)
- Guadalajara (3)
- Mexico City (4)
- Michoacan (4)
- Oaxaca (13)
- Veracruz (12)
- Uncategorized (12)
- Videos (7)
- Weekly Specials (17)
Posts Archive
- Albondigas de mi mama
- The Mexican Corn Kitchen
- Panzas Llenas, Corazones Contentos: Sweet Recollections and Memories Made at La Estrella
- Working with Dried Red Chiles
- Mole Amarillo and Tamales de Mole Amarillo
- Food is Art, Celebrate Mexico Now and the Bicentennial Celebration
- Vampiros y Sangrita
- Roasting Green Chiles on a Griddle or Gas Burner
- Picadillo de Pobre ( Hashed Beef)
- Ensalada de Camaron (Shrimp Salad)
- Remembering Aida
- Celebrating Oaxaca
- Zarela off to the Beaver Creek Wine Festival
- Channel1/CBS Teen Channel & Food is Art
- The Weekend – Fishing, Eating, Dining Etiquette
- Festival del Chile en Nogada in Puebla, Mexico
- Creamy Rice Casserole
- David Garland –Dream Maker
- Leonard Lopate show
- EL PASAPORTE Tasting Mexico
- A great week and more to come
- Food is Art: August 7 Sue Torres of Suenos Restaurant takes you on a tour of the greenmarket followed by cooking class
- New Orleans Revisited
- Oaxaca Chorizo (Chorizo Oaxaqueno)
- Where – or when does regional cuisine begin or end?
- Paul Prudhomme- Mentor, friend celebrated
- Fourth of July Weekend – Hot, Steamy and Fun
- Catalan lamb and bean cassoulet
- Shopping and Eating in the Outer Boroughs of New York
- Mezcales,
- Food is Art – upcoming Events
- Walnut Sauce from Victor’s Grandmother
- Chiles Prensados ( A Rose for Carmen)
- Victor Nava, Pastelero
- Meeting my idol or heroine in Mexico City
- Pico de Gallo and Tomatillo Salsa from Zarela Restaurant
- Comments accidentally erased
- Fiestas and why Mexicans love to party
- Food is Art Last-Minute Event with Susana Trilling
- What exactly is a mole?
- Mole Verde (Green Mole)
- Ask Zarela: Where can I get hoja santa?
- Recent Press 2010
- Cooking excursions to Mexico
- The Ishtmus of Tehuantepec
- Back from Mexico City
- Recipe for Life
- Chilaquiles (Tortilla Casserole)
- Ensalada Pico de Gallo (Cucumber, Jicama and Fruit Salad)
- Caldo de Huitlacoche (Huitlacoche Soup)
- Caldo Tlalpeno (Soup from Tlalpan)
- Caldo de Frijol Negro (Black Bean Soup)
- Home-rendered Lard
- Arroz Verde (Green Rice)
- Falling in love again–looking back on why I wrote about Veracruz
- Food is Art
- Mexicaness
- The Gourmet Latino Festival – 7 moles from Oaxaca this week at Zarela
- Ask Zarela: Dried chiles and achiote
- Pastel de Carne del Istmo – Oaxacan Meat Loaf
- Lamb Stock Recipe
- Pico de Gallo Norteno (Uncooked Tomato Salsa)
- Moros y Cristianos (“Moors and Christians”)
- Lentejas Adobadas (Lentils with Plantains in Guajillo Chile Sauce)
- Frijoles de la Olla (Pot-Cooked Beans)
- Frijoles Refritos en Mantequilla (Refried Beans with Butter)
- April showers bring May flowers and ….
- Corn Tortillas (Tortillas de Maíz)
- Pesto de Hoja Santa
- Chipotle Paste (Pasta de chipotle)
- Corn Crepes (Crepas de Masa Harina)
- Chipotle Spice Powder
- Yucatan Marinade – Adobo Yucateco
- Pasta de Achiote (Achiote Paste)
- Feliz Dia de las Madres – Today is Mother’s Day in Mexico
- The Food of Catemaco
- To Mother’s everywhere
- Cinco de mayo Where to see or hear me this week
- San Blas by Pedro de Aguinaga
- Pollo borracho – Drunken Chicken
- Creamy Rice Casserole-Arroz con Crema
- Cooking Class – Mexican Brunch-May 8th
- Chef of the Month – Jackie Diaz
- The Mexican Eagle -El Aguila Real
- Feria de San Marcos in Aguascalientes
- The Food of Veracruz
- When a friend really knows and loves you
- Bravo! Have I broken the barrier?
- Heritage Radio Network and
- Women’s Campaign Fund Dinner and Hispanic Children’s Fund
- Poblanos Rellenos de Picadillo
- La Cuaresma – Lent
- Cri-Cri – Mexico’s most famous children’s composer
- Ballet Folklorico de Mexico and Muralism Without Walls -Mexican Cultural Institute
- Pollo Relleno de Papas (Achiote-marinated chicken stuffed with potatoes)
- Valentine’s Day Menu celebrates famous Mexican Couples
- On the air:Tati’s Kitchen
- La Candelaria in Tlacotalpan, Veracruz
- Why I love to teach
- Ask Zarela: Lard one more time.
- Zarela continues to expand regional focus
- Google Alerts, Blogs and RSS feeds
- Salpicon de Jaiba
- Festival of the City of Merida, Yucatan
- Monarch butterflies in Michoacan
- Yes! You can eat at Mexican food at Zarela if you’re on a diet!
- Rosca de Reyes (Three Kings Cake)
- Three Kings’ Day Celebrations
- Letter to Mom
- El Pedimento – New Year’s Eve in Mitla and Juquila, Oaxaca
- New Year’s at Zarela
- Las posadas
- Treasure of Mexican Convent Cookery dedicated to the Virgin of Guadalupe
- Run on “light feet” with the Raramuris in Chihuahua
- Pasta Enjamonada
- El Saber del Sabor – Slowfood Terra Madre Day
- To Give and to Get
- Our Lady of Guadalupe
- Gastronomic tour of Catemaco and the Los Tuxtlas Area in Veracruz
- Chorizo
- Sweet Potato Casserole
- Pavo Borracho
- Brussels sprouts with chorizo
- Salpicon de Huachinango
- Ask Zarela: Netskies Casa del Sol, Juarez, Mexico
- A Thanksgiving Thought: The Red Room
- Special Menu from Quintana Roo
- What is the best sauce for a barbacoa?
- The Thrill of Mariachi
- Altar for the Dead
- Friends of Oaxacan Folk Art Sale
- Oaxacan Tamales de Mole Amarillo
- Enchiladas de Chorro -Pancake-like Enchiladas from Sonor
- Pan Resobado -Pan de Muertos de Oaxaca
- Ricardo Santana
- A comer o cenar en Guadalajara
- Days of the Dead Celebrations
- Ask Zarela: Higado Encebollado- My Mother’s Smothered Liver
- Singing, Eating and Shopping in Tlaquepaque
- Ask Zarela: Where can I eat in Guadalajara?
- Tamarind
- The Best Things I Ate in Guadalajara in Markets, on the Street and in the home
- Una torta es una torta es una torta
- Tortas ahogadas
- Luxuriating in the Villa Ganz Guadalajara
- Celebrating two wonderful reviews in one day
- The Food of Coastal Veracruz
- Perfume de Gardenias
- New York Book Fair – Segunda Edicion
- Celebrate Mexico Now
- Gallina Pinta or Pozole de Pobre
- Best Pozoles in Mexico City and at Zarela we have it this weekend
- Eggplant – Berenjena
- Backyard Rabbit and Artichoke Paella
- Labor Day Mexican-style
- Finishing school in Guadalajara -breadcrumb flowers and cooking
- Julia/Julie and Julia/Me and some sad goodbyes
- Oaxaca Food Conference – El Saber del Sabor
- The Best Thing I Ever Ate- Creamy Rice recipe
- Chef of the Day on Cookstr
- Introducing Pedro de Aguinaga
- Concepcion Portillo de Carballido: My first Oaxacan Teacher
- Tomates de Milpa- Currant tomatoes
- Budd Schulberg:” What’s for dessert?
- My son Aaron’s new show debuts tonight
- The 10 best tacos in Mexico City
- Mexico City: Its soul and essence with Ruth Alegria
- La Siembra del Nombre – An Aztec naming ceremony
- Fresh masa and Places to dance Latin music
- Jicama-Watercress Salad
- Griddle-roasting Chiles and Vegetables
- Escabeche Casa del Sol
- Feast of St. Christopher – Fiesta de San Cristobal
- Squash Blossoms – Flor de Calabaza
- New Series on Home Cooks: Lupe, “la de Nayo”
- Violeta is one year old today and I’m learning be a good grandmother.
- Other equipment favorite
- Summer Entertaining with La Caja China
- Ask Zarela: What is your favorite processor for Mexican sauces?
- Adios mi Chaparrito
- Jicama
- Adios to the man who gave me my first job and my best friend
- Puebla Revisited
- My Decorator: Mexico
- Blackberries or Moras
- Kids’ Restaurant Week
- The Mexican Cultural Institute
- A modern fairytale: Craig Claiborne’s magic wand
- The Mexican Corrido
- “Bad girl turns good” or why Mary Magdalene is so popular.
- Skirt Steak
- Ask Zarela about Pollo Borracho
- The Food of Coastal Veracruz
- Will you mentor me?
- Viva Solimar and other Latino students graduating from college.
- Mi familia moderna – Celebrating Mary’s graduation
- The food of Catemaco: The place where ancient mexicas thought paradise was
- Ways to celebrate and honor your mother
- Piloncillo or Panela (Brown unrefined sugar loaf)
- Mother’s Day Weekend Specials
- Mother’s Day – El Dia de las Madres
- Beatriz Terrazas and her evocative writing
- Hoja Santa (Piper sanctum or Piper auritum)
- Are you giving any cooking lessons in the New York City area?
- Ixtapan de la Sal
- Cinco de mayo
- Dried shrimp
- Margarita, Wine or Beer?
- If you really want to cook like me
- Zarela’s Favorite Dishes featured as specials March 27 – 31
- Two Fishy Questions
- Chile Limon
- International Women’s Day – March 8th
- Semana Santa
- My son in law and daughter’s thirty-something apartment
- Zarela helps put a New Face on Peanuts
- Nopales
- The Seafood of Veracruz
- Corn for Masa, Tamales and other masa products.
- Menu para Enamorados (Valentine’s Weekend Menu)
- Epazote
- Carnaval in Mazatlan, Campeche and Veracruz
- A Splash of Magic
- Zarela talks MOLE on Martha Stewart Radio
- Tamal panic in London
- Mex-Appeal
- La Candelaria Oaxaca and Sunset Park, New York style (Spanish version follows)
- Tomatillos
- Puebla de los Angeles
- Where my friends and I eat in Mexico City
- The African Face Of Veracruz
- The Acid Treatment: Escabeches and Ceviches
- Tamales by Zarela Martinez for the Slowfood Guide for New York
- Festival Dr. Alfonso Ortiz Tirado, singer, and Frida Kahlo’s Doctor
- Chocolate, Cacao Beans, more Chocolate
- Huitlacoche – Corn Fungus
- First review of 2009
- Los sabores de Navidad por Rocio Lorea Canales
- In Honor of Barak Obama
- New Year’s Menu 2008
- Tortillas
- Mexican Education Foundation and masany.org
- The African Face of Veracruz
- Preparing Dried Chiles
- Clay Comal
- Chocolate for Mole
- German Influence
- Masa
- Tequesquite
- Where to Stay – Veracruz
- Where to Eat – Veracruz
- Veracruz – Travel Tips
- Traveling within the State
- Tour Operators – Veracruz
- Tour Oaxaca
- The Bus – Veracruz
- Sites & Museums in Oaxaca
- Restaurants in Michoacán
- Restaurants & Cafes in Oaxaca
- Other Attractions in Oaxaca
- Introduction – Michoacán
- Hotels in Oaxaca
- Craft Stores in Michoacán
- Airlines – Veracruz
- Chef Specials: December 23 – December 28
- Zarela Catering!
- Zarela’s Guacamole
- Bienvenidos! Welcome!
- Chef Specials: Nov 21-24
- Ingredient of the Week – Canela
- The Dallas Morning News
- Y…Algo Mas
- What is your favorite market in Mexico?
- Thanksgiving – Stuffed Pig or Turkey?
- Mexican Cooking Schools
- Tamales by Mail Order
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