Green Soup with Sea Bass (Caldo verde de robalo)
Green Soup with Sea Bass (Caldo verde de robalo) Juice of 2 limes2 cloves garlic (minced)Salt4 6-ounce sea bass fillets1 quart fish stock8 tomatillos (peeled and quartered)2 fresh jalapeños (coarsely chopped)10 sprigs cilantro3 large sprigs fresh epazote or ½...Fish in Chile-Lime Sauce (Pescado en chile-limón)
Fish in Chile-Lime Sauce (Pescado en chile-limón) Chile-limón is one of the most popular seafood sauces around the beautiful and ecologically rich region of Lake Catemaco. It was originally just jalapeño chiles ground with salt in a mortar with the addition of lime...Shrimp or Langoustines in Chipotle Sauce (Camarones o Langostinos Enchipotlados)
Shrimp or Langoustines in Chipotle Sauce (Camarones o Langostinos Enchipotlados) When I had this bold, simple version of a Veracruzan classic at the Casa Bonilla restaurant in Coatepec, it was made with langostinos, about the size of French langoustines. Here I...
Spring Salad
Spring Salad On a trip to Paris, I had a marvelous lunch at Pierre Gagnier at the Hotel Balzac. The star was a salad of spring vegetables similar to this which is only missing the fresh morels. 1 pound fava beans½ pound peas1½ pounds asparagus (cut in thirds...
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.