Cooking

Candlemas Tamal de Cazuela

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)

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Chorizo Norteno

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)

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Pebre de Pollo

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)

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Chiles en Nogada

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

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

My mother tamales de chile colorado

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

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

Barbara Sibley's Menu for Tomorrow's Presentation

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

 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)

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Tortitas de Brocolli (Brocolli Fritters)

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)