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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 years sangrita,... (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 find... (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 I have... (Continue reading)
Ask Zarela: Dried chiles and achiote
Written on 19 May, 2010 at 1:47 in Ask Zarela |
Achiote paste is used to make the famous cochinita pibil, slow-cooked pork of Yucatan.... (Continue reading)
The Mexican Eagle -El Aguila Real
Written on 18 Apr, 2010 at 23:09 in Ask Zarela, Featured |
My friend Fulvio Eccardi had been talking to me about a project he has been working on for at least two years that involved the aguila real or golden eagle of Mexico. This year being the Bicentennial of Mexico, I... (Continue reading)
Ask Zarela: Lard one more time.
Written on 19 Jan, 2010 at 18:09 in Ask Zarela |
Question: I tried the recipe for Huitlacoche tamales the other day and the turned out great, though I may have steamed then for too long (1st time for me making tamales). My problem is cholesterol. Am on medication and my Dr.... (Continue reading)
Ask Zarela: Netskies Casa del Sol, Juarez, Mexico
Written on 16 Nov, 2009 at 0:59 in Ask Zarela |
As soon as I published the recipe for Escabeche Casa del Sol recipe I got the following query. I’ve been trying since then to get the recipe for the Netskies from the now sadly long-departed restaurant and finally succeeded. Here... (Continue reading)
What is the best sauce for a barbacoa?
Written on 4 Nov, 2009 at 23:52 in Ask Zarela |
A reader asks in Spanish cual es la mejor salsa para una barbacoa casera? (What is the best sauce for a home-made barbacoa (slow-cooked marinated meat usually cooked in a hole in the ground?) There is not one sauce. In the... (Continue reading)
Enchiladas de Chorro -Pancake-like Enchiladas from Sonor
Written on 28 Oct, 2009 at 2:56 in Ask Zarela, Cooking |
A few years ago, we honored Josefina Velasquez de Leon on our Days of the Dead celebrations. It was then that I discovered this recipe from my native state of Sonora. The enchiladas a not only delicious but much easier... (Continue reading)
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