Catalan lamb and bean cassoulet
March 9, 2010
Salpicon de Jaiba
January 6, 2010
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 [...]
Rosca de Reyes (Three Kings Cake)
January 3, 2010
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 [...]
Pavo Borracho
November 17, 2009
Many years agom New York Magazine my sister Aida’s recipe for Drunken Turkey and I still get requests for it every year. So let’s travel to El Paso so I can put it up on the home page!
Recipe: Pavo Borracho (Drunken Turkey)
Summary: My sister Aída is a wonderful cook with an assertive hand. She developed [...]
Enchiladas de Chorro -Pancake-like Enchiladas from Sonor
October 28, 2009
A few years ago, we honored Josefina Velasquez de Leon on our Days of the Dead celebrations. It was then that I discovered this recipe from my native state of Sonora. The enchiladas a not only delicious but much easier to make buy lower in calories than traditional enchiladas where the tortillas are first fried, [...]
Concepcion Portillo de Carballido: My first Oaxacan Teacher
August 14, 2009
The first thing I do when I get to a new place is go to a bookstore and get all the local cookbooks. The main bookstore in Oaxaca had two that immediately caught my eye: Maria Concepcion Portillo de Carballido’s Oaxaca y su Cocina and Tradiciones Gastronomicas Oaxaquenas by Ana Maria Guzman de [...]
Griddle-roasting Chiles and Vegetables
July 20, 2009
Photo by Laurie Smith www.lauriesmithphotos.com
Many Mexican recipes contain either fresh or dried chiles and each one specifies how you should work with them. Fresh chiles are sometimes simply cut up, in other cases you will be asked to boil them, saute or griddle-roast them, Griddle roasating not only aids in removing the peel and adds [...]
New Series on Home Cooks: Lupe, “la de Nayo”
July 15, 2009
Today I will start a series cooks who I’ve met along the way and who have given me many of the recipes I serve in my restaurant and feature in my cookbooks.
Besides my mother, my earliest cooking teacher was Lupe, la de Nayo (in Mexico, we often refer to a married woman by calling her [...]
My Mother’s Pantry
May 7, 2009
My Mother’s Pantry
by Zarela Martinez
Glistening by the light of a single bare bulb are jars of canned snails from
France, saffron and baby eels from Spain, bamboo shoots and plum sauce from
China, and grape leaves in brine from the Middle East. Picture these delicacies
in the pantry of a ranch-house in the northern Mexican desert some 40 [...]
If you really want to cook like me
March 30, 2009
If you really want to cook like me…
It’s like meeting an accuser. Someone marches up to me at my restaurant or after a book signing and announces with an injured air: “You know, there’s something wrong with this recipe. I did everything it said to, and it didn’t taste anything like yours!”
I always [...]
