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	<title>Zarela &#187; Cooking</title>
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	<description>For Lovers of Mexican Food &#38; Culture</description>
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		<title>Candlemas Tamal de Cazuela</title>
		<link>http://www.zarela.com/2012/candlemas-tamal-de-cazuela/</link>
		<comments>http://www.zarela.com/2012/candlemas-tamal-de-cazuela/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 00:36:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mexican Basics]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[La Candelaria]]></category>
		<category><![CDATA[masa cocida]]></category>
		<category><![CDATA[Tamal de Cazuela]]></category>
		<category><![CDATA[Veracruz]]></category>
		<category><![CDATA[Victor Nava]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=11527</guid>
		<description><![CDATA[Somehow I can&#8217;t the picture to come to the top so please scroll down. &#160; &#160; &#160; &#160; &#160; &#160; &#160; Tamal de Cazuela “Pot Tamal” without Wrapping Cubans have their beloved tamal en cazuela, Veracruzans have this near relative that must go back to kindred roots in African slave kitchens.  The Cuban version is [...]]]></description>
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		<title>Chorizo Norteno</title>
		<link>http://www.zarela.com/2012/chorizo-norteno/</link>
		<comments>http://www.zarela.com/2012/chorizo-norteno/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 01:06:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Mexican Basics]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chorizo]]></category>
		<category><![CDATA[homemade chorizo]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=10335</guid>
		<description><![CDATA[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 the ranch congregated in our kitchen to help, laugh and gossip, and everyone got something [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Pebre de Pollo</title>
		<link>http://www.zarela.com/2011/pebre-de-pollo/</link>
		<comments>http://www.zarela.com/2011/pebre-de-pollo/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 18:43:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[black peper ssauce]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[chicken with fruit]]></category>
		<category><![CDATA[green olives]]></category>
		<category><![CDATA[pebre]]></category>
		<category><![CDATA[Veracruz]]></category>
		<category><![CDATA[zarela]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=11369</guid>
		<description><![CDATA[Pebre de Pollo Chicken in Sweet-Tart Sauce Recipe&#60; Zarela&#8217;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, a Huasteca-area river town that I always think of as the city of spectacular sunsets.  [...]]]></description>
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		<title>Chiles en Nogada</title>
		<link>http://www.zarela.com/2011/chiles-en-nogada/</link>
		<comments>http://www.zarela.com/2011/chiles-en-nogada/#comments</comments>
		<pubDate>Sun, 21 Aug 2011 17:26:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Mexican Basics]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=10889</guid>
		<description><![CDATA[&#160; &#160; &#160; &#160; 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 you do?  You can  order them from me and I will make them for you [...]]]></description>
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		<title>What to eat when it&#8217;s too hot to cook</title>
		<link>http://www.zarela.com/2011/what-to-eat-when-its-too-hot-to-cook/</link>
		<comments>http://www.zarela.com/2011/what-to-eat-when-its-too-hot-to-cook/#comments</comments>
		<pubDate>Thu, 16 Jun 2011 05:49:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=10631</guid>
		<description><![CDATA[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 always felt so out of place. Also, my sisters and I would often wear my [...]]]></description>
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		<title>My mother tamales de chile colorado</title>
		<link>http://www.zarela.com/2010/my-mother-tamales-de-chile-colorado/</link>
		<comments>http://www.zarela.com/2010/my-mother-tamales-de-chile-colorado/#comments</comments>
		<pubDate>Thu, 23 Dec 2010 02:47:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Mexican Basics]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=9403</guid>
		<description><![CDATA[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 long marathon if you don’t have many willing hands to form a production line, as [...]]]></description>
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		<title>Praise the Lard – Los Angeles Times</title>
		<link>http://www.zarela.com/2010/praise-the-lard-los-angeles-times/</link>
		<comments>http://www.zarela.com/2010/praise-the-lard-los-angeles-times/#comments</comments>
		<pubDate>Thu, 09 Dec 2010 14:30:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=9346</guid>
		<description><![CDATA[Los Angeles Times Articles ← Back to Original Article Praise the Lard Restoring a Fat&#8217;s Spattered Reputation April 28, 1994&#124;ZARELA MARTINEZ &#124; \o7 Martinez was raised on a rancho in the state of Chihuahua, Mexico. She opened her restaurant Zarela in New York in 1987. Her cookbook &#8220;Food From My Heart&#8221; was published by MacMillan [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Barbara Sibley&#8217;s Menu for Tomorrow&#8217;s Presentation</title>
		<link>http://www.zarela.com/2010/barbara-sibleys-menu-for-tomorrows-presentation/</link>
		<comments>http://www.zarela.com/2010/barbara-sibleys-menu-for-tomorrows-presentation/#comments</comments>
		<pubDate>Sat, 02 Oct 2010 05:27:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=8684</guid>
		<description><![CDATA[This is the menu for tomorrow&#8217;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 with wild chiles from the amazon Sangrita de Jalapeño chile~tomato~ pomegranate chaser ~ * ~ [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2010/barbara-sibleys-menu-for-tomorrows-presentation/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sept 25 &amp; 26 Zapotec Cooking Class and Dinner at Zarela&#8217;s with Zoila Mendoza</title>
		<link>http://www.zarela.com/2010/sept-26-zapotec-dinner-at-zarelas-with-zoila-mendoza/</link>
		<comments>http://www.zarela.com/2010/sept-26-zapotec-dinner-at-zarelas-with-zoila-mendoza/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 21:57:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[pepian de pollo]]></category>
		<category><![CDATA[segueza]]></category>
		<category><![CDATA[tamales de amarillo]]></category>
		<category><![CDATA[tejate]]></category>
		<category><![CDATA[Zapotec Food]]></category>
		<category><![CDATA[zarela]]></category>
		<category><![CDATA[zarela restaurant]]></category>
		<category><![CDATA[Zoila Mendoza]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=8446</guid>
		<description><![CDATA[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 includes a late lunch or merienda is included. The class is limited to 10 people [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2010/sept-26-zapotec-dinner-at-zarelas-with-zoila-mendoza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<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>
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