Catalan lamb and bean cassoulet

Poblanos Rellenos de Picadillo

PLEASE NOTE: We are relaunching our website in the next few weeks and are working on a user-friendly recipe section so our selection is not as broad as it will be in a short while.
This is my take-off on chiles en nogada, the stuffed poblano chiles topped with walnut sauce that are traditionally served [...]

Pollo Relleno de Papas (Achiote-marinated chicken stuffed with potatoes)

Here is a delicious albeit time-consuming recipe using achiote.  Check out the recipe section for Picadillo de Pobre where it is also used.
Pollo Relleno de Papas
Potato-Stuffed Oven-Roasted Chicken
Every time I’ve been to the market at Juchitán I’ve found quite a few women selling this dish — except, for some reason, on my most recent 1996 [...]

Ask Zarela: Lard one more time.

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. and I are working at getting my levels down. Is there ANY acceptable substitute for [...]

Salpicon de Jaiba

Here is another light, delicious and simple to prepare fish has that we serve at the restaurant on miniature tostada shells. It makes a great passed appetizer for catered parties.

Recipe: Salpicon de Jaiba
Summary: Like the preceding Ensalada de Jaiba con Aguacate, this makes a great topping for tostadas. But its lighter, more piquant personality [...]

Yes! You can eat at Mexican food at Zarela if you’re on a diet!

Thanks to Tex-Mex, all Mexican food has gotten  the reputation of being greasy, heavy and fattening at least among those who haven’ t  traveled in Mexico or haven ‘t dined at restaurants such as Zarela and other fine Mexican dining establishments around the country.
This is especially unfortunate at this time of the year when everyone [...]

Rosca de Reyes (Three Kings Cake)

Latina magazine ran this recipe developed by our former pastry chef, Ed Bonuso that results in a perfect rosca de reyes but amply demonstrates why I do not bake bread! But for those of you who do….

Recipe: Rosca de Reyes (Three Kings’ Cake)
Summary: This coffee cake-like recipe is good any time of the year,

Ingredients

1/2 cup [...]

Pasta Enjamonada

Pasta Enjamonada
Pasta Baked in Ham Sauce
Sometimes an excellent cook gives me a fine recipe that doesn’t quite click with me in its original form.  This dish is a good example.  It started out as a sort of chicken casserole that is a specialty of María del Carmen Virués de Izaguirre.  In fact, I liked the [...]

Pastel de Carne del Istmo – Oaxacan Meat Loaf

Pastel de Carne del Istmo
Isthmian-Style Meat Loaf
No one can say that this meat loaf is boring!  It absolutely explodes with intense flavors, including various smoked, canned, or pickled ingredients that are popular in the Isthmus of Tehuantepec.  This dish is a favorite there at the parties accompanying the velas (patron saints’ fiestas) of the neighborhoods [...]

Our Lady of Guadalupe

The next big celebration in the Mexican and Mexican/American calendar is the feast of Our Lady of Guadalupe on December 12.  The festivities begin around midnight with a serenade by groups of mariachis and other singers that is kicked off with Las Mananitas, the Mexican birthday song. The Virgin of Guadalupe has symbolized the Mexican nation [...]

Next Page »