Home » Archives
ASK ZARELA: Where can I get corn for posole and huitlacoche?
Written on 2 Mar, 2011 at 23:24 in Ask Zarela |
For years I have said that it was easier to get maguey worms in New York that Mexican corn. But today I went to a little grocery store that my dedicated and multi-talented volunteers Gabrielle Lopez and her adorable and... (Continue reading)
Ask Zarela: Recipe for black beans
Written on 1 Feb, 2011 at 1:05 in Ask Zarela |
Question: hello, my husband & i were in new york this weekend and ate at your wonderful restaurant. we ordered a side dish of black beans and i am wondering if it would be possible to get your recipe –... (Continue reading)
Ask Zarela: Recipes for table sauces
Written on 12 Dec, 2010 at 1:18 in Ask Zarela |
PICO DE GALLO NORTENO (Uncooked Tomato Salsa) This is an example of a salsa fresca or salsa cruda — “fresh” or “raw sauce,” meaning an uncooked sauce to be used as a condiment at table or street stall. There are... (Continue reading)
Recipe Search: HELP!!!
Written on 3 Nov, 2010 at 17:03 in Ask Zarela |
RECIPE SEARCH..HELP !!!! Hello, Zarela - I think this recipe was taken off the Internet,before you published your cookbooks(?) It consisted of mashed potatoes mixed with other ingredients, including pickled onions. After all these years, I cannot find my copy... (Continue reading)
Corn for Masa, Tamales and other masa products.
Written on 15 Sep, 2010 at 1:45 in Ask Zarela |
It constantly amazes me just how many people are into tamales these days. My how-to video Tamales 1-2-3 has had over 72,000 viewers, the recipes with the most hits in my new recipe section are for tamales and there are... (Continue reading)
Tortitas de Brocolli (Brocolli Fritters)
Written on 2 Sep, 2010 at 19:33 in Ask Zarela, Cooking |
Broccoli Fritters “Tortita” is another of those culinary terms that are clear as a bell to any Mexican but can send other people into fits of despair. Sometimes it refers to a sort of flattened croquette, involving a basic mixture... (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)
Shopping and Eating in the Outer Boroughs of New York
Written on 6 Jul, 2010 at 2:16 in Ask Zarela |
Desperately seeking a good Mexican market in Queens: Today we are preparing Oaxacan botanas (appetizers) for the opening of the exhibition of works by famed Oaxacan artist Francisco Toledo at the Instituto Cervantes and went to Queens to try to... (Continue reading)
What exactly is a mole?
Written on 9 Jun, 2010 at 18:04 in Ask Zarela |
What exactly is a mole? This is one of the most frequently asked questions at my restaurant and cooking classes. The simple answer is that mole is a pureed sauce, with chiles, either fresh or dried, aromatics and other... (Continue reading)
Ask Zarela: Where can I get hoja santa?
Written on 5 Jun, 2010 at 23:04 in Ask Zarela |
Question: Hi, I love your books! Do you know anywhere to order Hoja Santa online? Answer: Today I did a demonstration at the Gourmet Latino Festical on how to make mole verde, an herb-based sauce redolent of hoja santa, and... (Continue reading)
YouTube
Facebook
Twitter