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	<title>Zarela &#187; Ingredients</title>
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	<description>For Lovers of Mexican Food &#38; Culture</description>
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		<title>Lard? Yes! Praise the Lard</title>
		<link>http://www.zarela.com/2011/lard-yes-praise-the-lard/</link>
		<comments>http://www.zarela.com/2011/lard-yes-praise-the-lard/#comments</comments>
		<pubDate>Sun, 04 Dec 2011 20:52:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[Ruth Reichl]]></category>
		<category><![CDATA[zarela]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=10685</guid>
		<description><![CDATA[&#160; It was 1991. Ruth Reichl, was the editor of the Los Angeles Times food section, and she was changing the culinary scene, mostly subtly but with a wake up bang directed  at others.  When she asked me to write an article on lard I was scared, perplexed, wary, but I welcomed the challenge and [...]]]></description>
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		<title>Heirloom Tomatoes and Chiles Demystified</title>
		<link>http://www.zarela.com/2010/heirloom-tomatoes-and-chiles-demystified/</link>
		<comments>http://www.zarela.com/2010/heirloom-tomatoes-and-chiles-demystified/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 04:56:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Antonjitos]]></category>
		<category><![CDATA[barb ara Sibley]]></category>
		<category><![CDATA[chiles]]></category>
		<category><![CDATA[Heirloom]]></category>
		<category><![CDATA[Heirloom tomatoes]]></category>
		<category><![CDATA[La Palapa]]></category>
		<category><![CDATA[Tim Stark]]></category>
		<category><![CDATA[zarela]]></category>
		<category><![CDATA[Zarela Martinez]]></category>
		<category><![CDATA[zarela restaurant]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=8603</guid>
		<description><![CDATA[‎ Mexican Harvest Tasting at La Palapa East Village Saturday, October 2 from 12 -2 pm. Cost $30 Heirloom tomatoes and chiles by Tim Stark, Antojitos by Barbara Sibley and a special tasting of Casa Noble Organic Tequila! Sponsored by &#8220;Food is Art&#8221;! A delicious voyage of discovery to where ancient heirloom tomato and chile [...]]]></description>
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		<title>Creamy Rice Casserole-Arroz con Crema</title>
		<link>http://www.zarela.com/2010/creamy-rice-casserole-arroz-con-crema/</link>
		<comments>http://www.zarela.com/2010/creamy-rice-casserole-arroz-con-crema/#comments</comments>
		<pubDate>Fri, 23 Apr 2010 04:25:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Aaron Sanchez]]></category>
		<category><![CDATA[Arroz con crema]]></category>
		<category><![CDATA[creamy rice casserole]]></category>
		<category><![CDATA[poblanos]]></category>
		<category><![CDATA[The Best Thing I Ever Ate]]></category>
		<category><![CDATA[Unlce Ben's rice]]></category>
		<category><![CDATA[Zarela Martinez]]></category>
		<category><![CDATA[zarela restaurant]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=6682</guid>
		<description><![CDATA[Every time the Food Networks runs the segment on The Best Thing I Ever Ate where m,y son Aaron Sanchez says his favorite dish is my creamy rice, I get dozens of emails asking for the recipe.  I always refer them to my website and only today discovered that the recipes are being moved to [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Bravo!  Have I broken the barrier?</title>
		<link>http://www.zarela.com/2010/bravo-have-i-broken-the-barrier/</link>
		<comments>http://www.zarela.com/2010/bravo-have-i-broken-the-barrier/#comments</comments>
		<pubDate>Tue, 16 Mar 2010 21:13:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Ingredients]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=6437</guid>
		<description><![CDATA[Recipe: Baja Fish Tacos Ingredients BAJA FISH TACOS Makes 12 tacos Ingredients Pink Chile Mayonnaise: · 1 cup sour cream · 1 cup mayonnaise · 3 chipotle chiles in adobo, plus 2 tablespoons of adobo sauce · ½ lemon, juiced · Kosher salt and freshly ground pepper Fish Batter: · 1 cup flour · 2 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Yes!  You  can eat at Mexican food at Zarela  if you&#8217;re on a diet!</title>
		<link>http://www.zarela.com/2010/yes-you-can-eat-at-zarela-if-youre-on-a-diet/</link>
		<comments>http://www.zarela.com/2010/yes-you-can-eat-at-zarela-if-youre-on-a-diet/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 06:45:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Chetumal; Cancun Quintan Roo]]></category>
		<category><![CDATA[Diet Mexican Food]]></category>
		<category><![CDATA[Escabeche de pollo oriental Zarela restaurant; habanero chicken.]]></category>
		<category><![CDATA[Low Cal Mexican food]]></category>
		<category><![CDATA[Quintana Roo]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=5679</guid>
		<description><![CDATA[Thanks to Tex-Mex, all Mexican food has gotten  the reputation of being greasy, heavy and fattening at least among those who haven&#8217; t  traveled in Mexico or haven &#8216;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 [...]]]></description>
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		<title>Our Lady of Guadalupe</title>
		<link>http://www.zarela.com/2009/our-lady-of-guadalupe/</link>
		<comments>http://www.zarela.com/2009/our-lady-of-guadalupe/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 12:05:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Special Days]]></category>
		<category><![CDATA[antorcha guadalupana tepeyac association parade]]></category>
		<category><![CDATA[celebration]]></category>
		<category><![CDATA[Guadalupe]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[mexico]]></category>
		<category><![CDATA[zarela]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=1105</guid>
		<description><![CDATA[Today is the celebration of the  the feast of Our Lady of Guadalupe.  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 since Mexico&#8217;s War of Independence. Both Miguel Hidalgo [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Brussels sprouts with chorizo</title>
		<link>http://www.zarela.com/2009/brussels-sprouts-with-chorizo/</link>
		<comments>http://www.zarela.com/2009/brussels-sprouts-with-chorizo/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 22:30:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Aaron Sanchez]]></category>
		<category><![CDATA[brussel sprouts with chorizo]]></category>
		<category><![CDATA[brussels sprouts]]></category>
		<category><![CDATA[Chefs vs City]]></category>
		<category><![CDATA[chorizo]]></category>
		<category><![CDATA[www.zarela.com]]></category>
		<category><![CDATA[zarela]]></category>
		<category><![CDATA[zarela restaurant]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=5034</guid>
		<description><![CDATA[You either love or hate Brussels sprouts but for those who love them here is an exceptional way fo preparing them  that my son Aaron came up with it. At my restaurant Zarela we use our homemade chorizo instead of the Spanish. 2 pounds Brussels sprouts 2 tablespoons olive oil 8 ounces Spanish hard chorizo, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eggplant &#8211; Berenjena</title>
		<link>http://www.zarela.com/2009/eggplant-berenjena/</link>
		<comments>http://www.zarela.com/2009/eggplant-berenjena/#comments</comments>
		<pubDate>Wed, 09 Sep 2009 04:15:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=4211</guid>
		<description><![CDATA[We seldom ate eggplant at home when we were little though it was always a favorite at Italian restaurants. But it&#8217;s eggplant season and they are glorious now and I&#8217;ve been experimenting.  I&#8217;ve turned eggplant parmigiana into berenjena a la veracruzana and dropped the cheese, resurrected a recipe my first chef Tony Collicchio created at [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2009/eggplant-berenjena/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tomates de Milpa- Currant tomatoes</title>
		<link>http://www.zarela.com/2009/tomates-de-milpa-currant-tomatoes/</link>
		<comments>http://www.zarela.com/2009/tomates-de-milpa-currant-tomatoes/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 13:58:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[currant tomatoes]]></category>
		<category><![CDATA[Eckerton Hill farm]]></category>
		<category><![CDATA[Tim Stark]]></category>
		<category><![CDATA[tomates de milpa]]></category>
		<category><![CDATA[Veracruz]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=3893</guid>
		<description><![CDATA[Well it&#8217;s finally tomato season in New York and Tim Stark of  Eckerton Hill Farm , a frequent contributor to Gourmet Magazine who sells an amazing variety of chiles and heirloom tomatoes will soon probably have currant tomatoes or tomates de milpa (literally field tomatoes,) as they are called in the Catemaco region of Veracruz. [...]]]></description>
		<wfw:commentRss>http://www.zarela.com/2009/tomates-de-milpa-currant-tomatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Squash Blossoms &#8211; Flor de Calabaza</title>
		<link>http://www.zarela.com/2009/squash-blossoms-flor-de-calabaza/</link>
		<comments>http://www.zarela.com/2009/squash-blossoms-flor-de-calabaza/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 04:55:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[flor de calabaza;sopa de guias; squash blossoms]]></category>
		<category><![CDATA[queso cotija]]></category>

		<guid isPermaLink="false">http://www.zarela.com/?p=3516</guid>
		<description><![CDATA[As I&#8217;ve mentioned before in this section, in Mexico there is an age-old tradition of using every part of a plant.  Squashes in particular yield a wealth of delicious dishes.  The  tendrils go into sopa de guias, a light chicken broth seasoned with a sauteed recaudo of tomatoes, onions, chile and garlic and cubes of [...]]]></description>
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		<slash:comments>0</slash:comments>
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