Soup-Stew with Vegetables and Herbs (Tesmole verde)
The state of Veracruz has a rich variety of soup-stews with vegetables and herbs with similar names such as tesmole, chilpachole, chileatole. What they have in common is that they are all thickened with ground fresh corn or corn masa or dumplings. Would you believe...Corn Masa Dumplings (Bolitas de masa)
These dumplings are cousins of the chochoyotes of Oaxaca. The reason for their funny indented shape is that it helps cook them faster when added to a soup or stew. I would not try to substitute a fat other than lard. It holds them together compactly while making them...
Crabs in Garlic Sauce (Jaibas en mojo de ajo)
Crabs in Garlic Sauce (Jaibas en mojo de ajo) I had this vibrant dish of crabs in garlic sauce at El Quelite in Misantla. You will note that it has mighty quantities of garlic but this time I purée it, instead of using it whole or thickly sliced as I do in many ajillo...
Pilaf-style Fidellini (Sopa seca de fideo)
Pilaf-style Fidellini (Sopa seca de fideo) If there is one dish that is my Madeleine, this is it. It takes me back to my childhood. It is my comfort food and, by extension, that of my children. 1 large tomato1 large jalapeño chile (or use 1 canned chipotle chile en...
Cheese and Potato Chowder (Caldo de queso)
Cheese and Potato Chowder (Caldo de queso) This cheese and potato chowder is a specialty of the state of Sonora but can also be found in other states in northern Mexico. My mother’s version from her book, Mexican Family Cooking (Ballantine 1987) is perfect. I made it...
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.