Tomato and Corn Soup
Tomato and Corn Soup This soup is particularly wonderful when tomatoes and corn are both in seasonal glory but I felt like eating it so, though I could’ve used canned tomatoes, I made it with the kind of tomatoes and corn available on a cold February day, and it was...
Langoustines or Shrimp with Garlic and Parsley (Camarones Tia Cuquita)
Langoustines or Shrimp with Garlic and Parsley (Camarones Tia Cuquita) I met Doña Cuquita, an old-fashioned matron with three unmarried older daughters, while I was studying in Guadalajara. Doña Cuquita was stern-looking, with hair in a bun and little glasses on the...
Meeting my idol or heroine Teresa Castello de Yturbide
The first serious, scholarly yet appealing book I bought or was given was a book on Pre-Hispanic ingredients called La Presencia de la Comida Prehispanica, written by Teresa Castello Yturbide who, I think is a distant relative of the Emperor, Agustin de Yturbide,...
Coconut Shrimp (Camarones con coco)
This is a takeoff on something that I first encountered at Restaurante Diligencias in Tampico. I fell in love with their spicy version of a salsa verde, served on the side with fried shrimp or baked fillet of fish. You will see the family resemblance of this sauce...
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.