Squash Blossoms – Flor de Calabaza
As I’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...Blackberries or Moras
Bret Thorn wrote an article on blackberries for Nations Restaurant News and posted it on his Facebook profile. Of course no Mexican recipes were included because no one associates blackberries with Mexican cooking but they are very much used in both the cooking of...Chile Limon
Mexicans will eat anything with lime and chile –mangoes, potato chips, popcorn, jicama, apples, oranges, even persimmons and the famous esquites (corn kernels)–you name it. It is an addictive combination that originally consisted of squeezing a lime on...The Seafood of Veracruz
The Seafood of Veracruz By Zarela Martinez Los Angeles Times October 21, 1998 in print edition H-1 For the first 12 years of my life, the only fish I ever ate were frozen haddock filets at Luby’s Cafeteria in El Paso, Texas. They were fried in a thick crust and I ate...Epazote
Epazote (Chenopodium ambrosioides) is an aromatic perennial herb with an assertive, somewhat bitter taste. It grows wild in many parts of the United States — even Central Park, New York — and has various English names of which my favorite is...
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.