Zarela Pastry Chef, Ed Bonuso’s, Chocolate Glaze
Zarela Pastry Chef, Ed Bonuso’s, Chocolate Glaze I like to top Manu’s Flourless Chocolate Cake with Eddie’s delicious glaze. Of course, his version would be perfect but I don’t have a cake rack and the chocolate makes a puddle instead of being perfectly smooth like...
Burnt Milk Ice Cream (Nieve de leche quemada)
This is one of the most famous and characteristic of the Oaxacan nieves. Actually it has two versions, one more distinctively Oaxacan than the other but also harder to approximate here. To add to the confusion, in other parts of Mexico the term leche quemada refers to...Lenten Bread Pudding (Mema’s Capirotada)
Lenten Bread Pudding (Mema’s Capirotada) No, this is not my mother’s recipe (she was also Mema) or mine but that of another Mema, my dear friend Elisa’s grandmother who is the reason I chose to have my grandchildren call me Mema too. I was very close to her at one...
Mexican Wedding Cookies (Polvorones de nuez)
Mexican Wedding Cookies (Polvorones de nuez) These Polvorones de nuez (Mexican wedding cookies, or walnut cookies for Christmas) come from a classmate, Yolanda Serrano, at the Instituto Familiar Y Social in Guadalajara. There they would never wrap them up so garishly,...
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.