Pickled Jalapeños
Pickled Jalapeños In Oaxacan marketplaces there are always plastic bags full of freshly pickled jalapeños — very good, but the ones that diligent cooks usually prefer to make at home are fantastic. It’s a good way to preserve a bumper crop of jalapeños. The canned...
Chayote-Ade (Agua fresca de chayote)
Chayote-Ade (Agua fresca de chayote) No aspect of Mexican cuisine gives more joy to Mexicans and visitors alike than the wonderful galaxy of cool, refreshing drinks (aguas frescas) made with every kind of fruit. They are like lemonade and orangeade transposed to a...
Corpus Christi Salad (Ensalada de Corpus Christi)
Corpus Christi Salad (Ensalada de Corpus Christi) The Feast of Corpus Christi falls on a Thursday between May 20th and June 20th. In the city of Puebla I encountered a beautiful, unusual salad served during the fiesta with an assortment of fruits and vegetables that...Ranch-Style Sauce (Salsa ranchera)
Ranch-style Sauce (Salsa ranchera) This is wonderful with fried cauliflower, but I use it in many other ways. It is a great accompaniment to corn fritters or any grilled fish. I use it to make a "red" version of chilaquiles with a light tomato sauce instead...
Cauliflower with Ranch-Style Sauce (Coliflor en salsa ranchera)
Cauliflower with Ranch-Style Sauce (Coliflor en salsa ranchera) At the restaurant we made these without the cheese but the ones you see here do have the cheese. Though they don’t look quite as good as the original and are harder to make, they are delicious. 1...
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.