Ingredient of the Week: Soft-stick , Ceylon Cinnamon (Canela)
Photo by Laurie Smith There are few ingredients used in Mexican cooking that affect the taste of a dish more than canela (true Ceylon cinnamon or soft-stick cinnamon.) It blends subtly with different seasonings and will not drown out other spices like the harsher...Mexican Indigenous Cooking from Veracruz with Raquel Torres Cerdán
When we first started planning this trip Jan expressed a desire to cook with someone and the one person I knew would do it and do it well–Anthropologist Raquel Torres Cerdán agreed. So after we finished lunch at the Villa Rica, in Mocambo Beach, we...Villa Rica Seafood Restaurant in Veracruz
It was a cloudy day at Mocambo beach in El Puerto , light rain fell, mercifully relieving us of the scorching heat that usually prevails here, making our first lunch in Veracruz even more pleasant. We had an ocean-front table at the 600-seat, palapa-style Villa Rica...Herbs for Mole Verde and Pepian
Preparations for tomorrow’s Mexican Cooking Live with Zarela have been intense but fun. I spent hours on the telephone with Dell and Time Warner upgrading my service to get sufficient bandwidh to broadcast a clear picture. Dell had to readjust my...Cusco Market- A trip into the unknown and unexpected
A trip to the Cusco market for anyone involved in or interested in the food business is mandatory and a guide is essential. I’ve never been to any market with so many strange and wondrous things. Even before you walk in you know that you are in a different ...
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.