Corn Masa-Green Plantain Tortillas (Tortillas de masa y plátano verde)
Corn Masa-Green Plantain Tortillas (Tortillas de masa y plátano verde) Plain corn tortillas were the Mexican staff of life when the Spanish arrived, and still are. But in Veracruz there are also some fascinating hybrid tortillas born of marriages between pre-Columbian...Green Soup with Sea Bass (Caldo verde de robalo)
Green Soup with Sea Bass (Caldo verde de robalo) Juice of 2 limes2 cloves garlic (minced)Salt4 6-ounce sea bass fillets1 quart fish stock8 tomatillos (peeled and quartered)2 fresh jalapeños (coarsely chopped)10 sprigs cilantro3 large sprigs fresh epazote or ½...Fish in Chile-Lime Sauce (Pescado en chile-limón)
Fish in Chile-Lime Sauce (Pescado en chile-limón) Chile-limón is one of the most popular seafood sauces around the beautiful and ecologically rich region of Lake Catemaco. It was originally just jalapeño chiles ground with salt in a mortar with the addition of lime...Shrimp or Langoustines in Chipotle Sauce (Camarones o Langostinos Enchipotlados)
Shrimp or Langoustines in Chipotle Sauce (Camarones o Langostinos Enchipotlados) When I had this bold, simple version of a Veracruzan classic at the Casa Bonilla restaurant in Coatepec, it was made with langostinos, about the size of French langoustines. Here I...
Spring Salad
Spring Salad On a trip to Paris, I had a marvelous lunch at Pierre Gagnier at the Hotel Balzac. The star was a salad of spring vegetables similar to this which is only missing the fresh morels. 1 pound fava beans½ pound peas1½ pounds asparagus (cut in thirds...
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.