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	<title>Zarela &#187; Ask Zarela</title>
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	<link>http://www.zarela.com</link>
	<description>For Lovers of Mexican Food &#38; Culture</description>
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		<title>ASK ZARELA:  Where can I get corn for posole and huitlacoche?</title>
		<link>http://www.zarela.com/2011/ask-zarela-where-can-i-get-corn-for-posole-and-huitlacoche/</link>
		<comments>http://www.zarela.com/2011/ask-zarela-where-can-i-get-corn-for-posole-and-huitlacoche/#comments</comments>
		<pubDate>Thu, 03 Mar 2011 03:24:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[candied calabaz]]></category>
		<category><![CDATA[candied yams]]></category>
		<category><![CDATA[chicharrones]]></category>
		<category><![CDATA[huitlacoche]]></category>
		<category><![CDATA[Las palomas grocery store]]></category>
		<category><![CDATA[maiz cachuazintle]]></category>
		<category><![CDATA[posole]]></category>
		<category><![CDATA[tamarind]]></category>
		<category><![CDATA[tamarind and chile]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=10193</guid>
		<description><![CDATA[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 wonderful photographer  boyfriend Alex Uballe and soon to be lawyer  had recommended long ago.  Las [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ask Zarela: Recipe for black beans</title>
		<link>http://www.zarela.com/2011/ask-zarela-recipe-for-black-beans/</link>
		<comments>http://www.zarela.com/2011/ask-zarela-recipe-for-black-beans/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 05:05:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[Frijoles Colados]]></category>
		<category><![CDATA[h]]></category>
		<category><![CDATA[The Food and Life of OAxaca]]></category>
		<category><![CDATA[Zarela Martinez]]></category>
		<category><![CDATA[zarela restaurant]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=9582</guid>
		<description><![CDATA[Question: hello, my husband &#38; 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 &#8211; they were absolutely delicious.  thank you so much, joanne Answer:  Here you go  This recipe [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ask Zarela: Recipes for table sauces</title>
		<link>http://www.zarela.com/2010/ask-zarela-recipes-for-table-sauces/</link>
		<comments>http://www.zarela.com/2010/ask-zarela-recipes-for-table-sauces/#comments</comments>
		<pubDate>Sun, 12 Dec 2010 05:18:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[fresh tomatillo sauce]]></category>
		<category><![CDATA[pico de gallo. zarela]]></category>
		<category><![CDATA[salsa and chip]]></category>
		<category><![CDATA[table sauce]]></category>
		<category><![CDATA[tomatillos]]></category>
		<category><![CDATA[zarela restaurant]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=9333</guid>
		<description><![CDATA[PICO DE GALLO NORTENO (Uncooked Tomato Salsa) This is an example of a salsa fresca or salsa cruda &#8212; &#8220;fresh&#8221; or &#8220;raw sauce,&#8221;  meaning an uncooked sauce to be used as a condiment at table or street stall. There are many variations on salsa cruda, but this simple version is known everywhere. Pico de gallo [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipe Search:  HELP!!!</title>
		<link>http://www.zarela.com/2010/recipe-search-help/</link>
		<comments>http://www.zarela.com/2010/recipe-search-help/#comments</comments>
		<pubDate>Wed, 03 Nov 2010 21:03:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[Oaxaca]]></category>
		<category><![CDATA[Zarela. MAshed potatoes]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=8989</guid>
		<description><![CDATA[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 anywhere! And I can’t find it on your Web site, either. Can you help? [we [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Corn for Masa, Tamales and other masa products.</title>
		<link>http://www.zarela.com/2010/corn-for-masa-tamales-and-other-masa-products/</link>
		<comments>http://www.zarela.com/2010/corn-for-masa-tamales-and-other-masa-products/#comments</comments>
		<pubDate>Wed, 15 Sep 2010 05:45:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[cal]]></category>
		<category><![CDATA[calcium hydroxide]]></category>
		<category><![CDATA[corn or tamales]]></category>
		<category><![CDATA[masa]]></category>
		<category><![CDATA[nixtamal]]></category>
		<category><![CDATA[tamales]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=1737</guid>
		<description><![CDATA[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 more questions about corn and how to nixtamalize them (treat it with calcium hydoxide)  to [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2010/corn-for-masa-tamales-and-other-masa-products/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tortitas de Brocolli (Brocolli Fritters)</title>
		<link>http://www.zarela.com/2010/tortitas-de-brocolli-brocolli-fritters/</link>
		<comments>http://www.zarela.com/2010/tortitas-de-brocolli-brocolli-fritters/#comments</comments>
		<pubDate>Thu, 02 Sep 2010 23:33:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=8439</guid>
		<description><![CDATA[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 bound with flour and eggs shaped into small cakes for frying.  (Tortitas de Malanga, page [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2010/tortitas-de-brocolli-brocolli-fritters/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vampiros y Sangrita</title>
		<link>http://www.zarela.com/2010/vampiros-y-sangrita/</link>
		<comments>http://www.zarela.com/2010/vampiros-y-sangrita/#comments</comments>
		<pubDate>Wed, 25 Aug 2010 21:15:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=8279</guid>
		<description><![CDATA[Someone just asked me for a recipe for sangrita (originally named sangrita de la viuda&#8211;widow&#8217;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, usually a combination of tomato, lime and orange juice and red powdered chile [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2010/vampiros-y-sangrita/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shopping and Eating in the Outer Boroughs of New York</title>
		<link>http://www.zarela.com/2010/shopping-and-eating-in-the-outer-boroughs-of-new-york/</link>
		<comments>http://www.zarela.com/2010/shopping-and-eating-in-the-outer-boroughs-of-new-york/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 06:16:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[fRANCISCO]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=7753</guid>
		<description><![CDATA[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 dried shrimp and other ingredients.  Things have  changed so much since I was last [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2010/shopping-and-eating-in-the-outer-boroughs-of-new-york/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What exactly is a mole?</title>
		<link>http://www.zarela.com/2010/what-exactly-is-a-mole/</link>
		<comments>http://www.zarela.com/2010/what-exactly-is-a-mole/#comments</comments>
		<pubDate>Wed, 09 Jun 2010 22:04:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[black]]></category>
		<category><![CDATA[chichilo]]></category>
		<category><![CDATA[moles]]></category>
		<category><![CDATA[Oaxaca]]></category>
		<category><![CDATA[Puebla]]></category>
		<category><![CDATA[verde]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=1307</guid>
		<description><![CDATA[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 seasonings,  and a thickener of some kind. But there is much more to the mole story. ]]></description>
		<wfw:commentRss>http://www.zarela.com/2010/what-exactly-is-a-mole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ask Zarela: Where can I get hoja santa?</title>
		<link>http://www.zarela.com/2010/ask-zarela-where-can-i-get-hoja-santa/</link>
		<comments>http://www.zarela.com/2010/ask-zarela-where-can-i-get-hoja-santa/#comments</comments>
		<pubDate>Sun, 06 Jun 2010 03:04:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ask Zarela]]></category>
		<category><![CDATA[Generation Farms]]></category>
		<category><![CDATA[Glen Burns farm]]></category>
		<category><![CDATA[mole verde]]></category>
		<category><![CDATA[Oaxaca]]></category>
		<category><![CDATA[piper sanctum]]></category>
		<category><![CDATA[pip[er auritum]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=5090</guid>
		<description><![CDATA[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 great news to tell  New Yorkers.  Local farmers are now growing and selling  [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2010/ask-zarela-where-can-i-get-hoja-santa/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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