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Candlemas Tamal de Cazuela
Somehow I can’t the picture to come to the top so please scroll down. Tamal de Cazuela “Pot Tamal” without Wrapping Cubans have their beloved tamal en cazuela, Veracruzans have this near relative... (Continue reading)
Chorizo Norteno
Photo courtesy of Alex Uballez Chorizo (Mexican Fresh Sausage Mixture) Some of my earliest ranch memories are of the butchering/cooking sessions that followed every time we slaughtered a hog. This was always cause for celebration because all the women of... (Continue reading)
Pebre de Pollo
Pebre de Pollo Chicken in Sweet-Tart Sauce Recipe< Zarela’s Veracruz, Hougton Mifflin, September 2011 When I’m in Mexico exploring a spot new to me, I always start asking people who’s the best cook in town. I tried it in Tuxpan,... (Continue reading)
Chiles en Nogada
Chiles en nogada the spectacular poblano chile filled with a picadillo of beef or pork with citron and other fruits, topped with a creamy walnut sauce are in season but Zarela Restaurant is closed. What do... (Continue reading)
What to eat when it’s too hot to cook
When I was a child, my family used to travel every summer to Disneyland and stop in Mexicali to visit my Tía Letizia and Tío Mario. I did not love that because all the girls were beautiful there and I... (Continue reading)
My mother tamales de chile colorado
Written on 22 Dec, 2010 at 22:47 in Cooking, Mexican Basics |
TAMALES DE CHILE COLORADO These festive red tamales are one of my earliest Christmas associations, and not mine alone. Like most tamales, they are basically as assembly job. The different elements aren’t difficult in themselves but add up to a... (Continue reading)
Praise the Lard – Los Angeles Times
Written on 9 Dec, 2010 at 10:30 in Cooking |
Los Angeles Times Articles ← Back to Original Article Praise the Lard Restoring a Fat’s Spattered Reputation April 28, 1994|ZARELA MARTINEZ | \o7 Martinez was raised on a rancho in the state of Chihuahua, Mexico. She opened her restaurant Zarela... (Continue reading)
Barbara Sibley’s Menu for Tomorrow’s Presentation
Written on 2 Oct, 2010 at 1:27 in Cooking |
This is the menu for tomorrow’s presentation LA PALAPA COCINA MEXICANA and FOOD IS ART Present ~Heirloom Chiles and Tomatoes~ ~ Antojitos ~ ~Tequila Casa Noble~ October 2, 2010 Tequila al Chile Silvestre del Amazonas organic casa noble tequila infused... (Continue reading)
Sept 25 & 26 Zapotec Cooking Class and Dinner at Zarela’s with Zoila Mendoza
On Saturday, September 25th Zoila will be giving a cooking class of Zapotec food including segueza, a wonderful corn stew, pepian with chicken, and the tamales. It will be hands on and costs 100.00. The class starts at 10:30 amd... (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)
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