The Acid Treatment: Escabeches and Ceviches
ESCABECHES AND CEVICHES by Zarela Martínez for the Los Angeles Times June 27, 1996 The first time I ate escabeche is engraved forever in my mind. I was 8 and visiting my grandmother at Santa Anita, her ranch in the state of Chihuahua, Mexico, during the cattle...A Splash of Magic
Photo: Marissa E. Sanchez “A Splash of Magic” In France, a sauce is just an entrée’s sidekick. But a rich, complex sauce is the very heart of the Mexican meal. By Zarela Martinez Special to the Times Los Angeles Times- Wednesday, March 4th, 1998 When I was...Food crafts of Xico, Veracruz, Pueblo Magico
My first taste of Xico was a crispy buñuelo, a fried “flour tortilla” very lightly dusted with fine granulated sugar and topped with chicken that had first been cooked with blackberry liqueur and then sauteed with garlic and onion and mixed with...My wedding dress
Place Juarez, Chihuahua. Year 1975 and my wedding day approaching. My mother-in-law to be casually asks me if I am going to wear white for my wedding. My response: No, it’s actually off-white. Mother-in-law to be, slightly shocked, says “with a veil and...The Mexican Corn Kitchen
It’s gratifying that the event has completely “sold” out but it’s not surprising cause because there is tremendous interest in preparing and cooking with Mexican corn . The majority of the questions I get on Ask Zarela refer to corn, corn...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.