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Yearly Archive
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- April 2009 (6)
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- November 2008 (31)
Category Archive
- Ask Zarela (33)
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- Special Days (29)
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- Travel (41)
- Chihuahua (1)
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- Uncategorized (17)
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Posts Archive
- Superbowl Super Dishes
- Desiderata – Violeta
- La Candelaria by Pedro Luis de Aguinaga – Spanish
- Candlemas Tamal de Cazuela
- Chorizo Norteno
- Fortuna Bukharian Restaurant a fortuitous find in Rego Park
- My Music Week
- Me with Ball
- Zarela’s Christmas Pork and Root Puree
- Christmas Eve and Christmas Day Menus and Recipes
- 2011 Holiday Cooking
- El Pedimento – New Year’s Eve in Mitla and Juquila, Oaxaca
- My wedding dress
- Tamales 1, 2, 3
- Pebre de Pollo
- Las posada
- Lard? Yes! Praise the Lard
- Thanksgiving Menu
- Sweet Potato Casserole
- The best week of my life?
- Mariachi Mass in honor of Santa Cecilia, Year three
- A Heartfelt Tribute to a Much-Loved Friend: Alex BAker
- Lila Downs In Carnegie Hall on November 15
- Set up the Ofrenda at Ofrenda Restaurant with Food is Arte
- Pay with Pay Pal
- Retablo Auction New Additions – WOW!
- Barbara Sibley’s Corn Retablo
- Concordia Cemetery Retablo by Victoria Munro
- Mano a Mano benefit September 27
- corn crepes with masa harina
- Beans fried in butter
- El Moco – by Rene Maynez
- Julio Granados – Retablo to Miss Saint Rosa de Lima
- Barbara Kilpatrick
- Rodica Prato
- A first taste of canteloupe
- Five Questions for Aaron Sanchez
- Chiles en Nogada
- Food is Arte 2011 Events and 2010 Programs
- Ex-Votos by Eduardo Penaloza: Guidelines What was I thinking or not?
- Chiles en Nogada
- Invitation: Have you ever made a Retablo or Ex-voto?
- Mano a Mano is offering free danzon lessons
- They said it couldn’t be done
- Gazapacho de Bienvenida
- What to eat when it’s too hot to cook
- Citymeals on Wheels
- Zarela Cazuela
- Delicious Sex
- 19 ways to cook squash blossoms
- Shrimp with Rosemary
- Learning to be Thin
- Recent press
- Mirror, mirror on the wall
- The Getaway
- Salsa Verde con Aguacate
- Hearts of Palm for Palm Sunday
- Hearts of Palm Puree (Ensalada de Palmitos)
- La Samaritana serves Aguas Frescas
- Seven Basic Rules for Cooking Mexican Food
- Seven Basic Rules for Cooking Mexican Food
- Super Sunday: A day of Aromas and Flavors
- Pescado a la Veracruzana
- La Cuaresma (Lenten Dishes)
- Frijoles y piojito con Cri Cri
- I’m being auctioned off! It’s for a good cause.
- ASK ZARELA: Where can I get corn for posole and huitlacoche?
- Reinventing Myself or Running to St. Judas Thaddeus?
- A restaurant closes,a new life begins
- Zarela Closing- Some Media Coverage
- A most extraordinary night at Zarela
- Ask Zarela: Calabacitas con queso
- Valentine’s Celebration 2011
- Ask Zarela: Recipe for black beans
- The Organizer
- Tortillas de Harina
- La Candelaria (Candlemas Day)
- Corn Tortillas, Picadas, Sopes and Tlacoyos Demonstration
- Preparing Root Vegetables – Jicama
- On Zarela’s Mind: My mission is to make my culture known
- Removing Thorns from Nopales (cactus paddles) and Chayotes (Mirliton)
- Special Menu: Convent Food
- Retablos- Asking Favors
- Clemole de Sor Juana Ines de la Cruz
- Zarela Martinez makes egg batter to “lamprear”
- New Year’s Eve with Zarela
- Griddle Roasting Vegetables
- My mother tamales de chile colorado
- My mother’S chile colorado tamales
- Remembering Aida
- Ask Zarela: Recipes for table sauces
- Polvorones de Nuez (Mexican Wedding Cookies)
- Praise the Lard – Los Angeles Times
- Great Chefs of the East – Zarela’s Chile Rellenos
- On the radio with Emeril repeat Sunday 11am
- Collecting Memories
- Turkey and Turkey Leftovers
- Pico de Gallo and Tomatillo Salsa from Zarela Restaurant
- Food from my Heart is now available!
- Check out the Kahlua commercials with Ana de la Reguera
- A Dar Gracias (Thanksgiving with Zarela’s family)
- Kahlua, Ana, Isaac and Union Club
- Roasting Green Chiles on a Griddle or Gas Burner
- Salsa de Chile Colorado
- Hospitality Mexican Style
- Home-rendered Lard
- Zarela’s Guacamole
- Food is Art- Brooklyn Festival for Santa Cecilia
- Working with Dried Red Chiles
- Recipe Search: HELP!!!
- Tepotzlan, Opera Lab
- Zarela Catering
- FOFA (Friends of Oaxacan Folk Art) benefit
- Secrets for Success
- Michelin Guide Review and Bib, Zagat ratings
- salsa de tamal de linda
- Jamie Gillis Remembered during Days of the Dead
- La Feria de los Moles
- Mole de Xico
- Bravo! Linda Ellerbee writes about today’s Mexico
- Zarela takes Halloween dead seriously
- Barbara Sibley’s Menu for Tomorrow’s Presentation
- Peeling and Working with Green Plantains
- Coffee Crunch Cake
- Fruit and Vegetable Salad
- Disturbing ad on FDR Drive
- Heirloom Tomatoes and Chiles Demystified
- Corn for Masa, Tamales and other masa products.
- MUG _Restaurant review
- Sept 25 & 26 Zapotec Cooking Class and Dinner at Zarela’s with Zoila Mendoza
- Walking and Spinning on Air
- Sopa Seca (Pilaf-Style fidellini)
- Tortitas de Brocolli (Brocolli Fritters)
- Albondigas de mi mama
- The Mexican Corn Kitchen
- Panzas Llenas, Corazones Contentos: Sweet Recollections and Memories Made at La Estrella
- Mole Amarillo and Tamales de Mole Amarillo
- Food is Art, Celebrate Mexico Now and the Bicentennial Celebration
- Vampiros y Sangrita
- Picadillo de Pobre ( Hashed Beef)
- Ensalada de Camaron (Shrimp Salad)
- Celebrating Oaxaca
- Zarela off to the Beaver Creek Wine Festival
- Channel1/CBS Teen Channel & Food is Art
- The Weekend – Fishing, Eating, Dining Etiquette
- Creamy Rice Casserole
- David Garland –Dream Maker
- Leonard Lopate show
- EL PASAPORTE Tasting Mexico
- A great week and more to come
- Food is Art: August 7 Sue Torres of Suenos Restaurant takes you on a tour of the greenmarket followed by cooking class
- New Orleans Revisited
- Oaxaca Chorizo (Chorizo Oaxaqueno)
- Where – or when does regional cuisine begin or end?
- Paul Prudhomme- Mentor, friend celebrated
- Fourth of July Weekend – Hot, Steamy and Fun
- Catalan lamb and bean cassoulet
- Shopping and Eating in the Outer Boroughs of New York
- Mezcales,
- Food is Art – upcoming Events
- Walnut Sauce from Victor’s Grandmother
- Chiles Prensados ( A Rose for Carmen)
- Victor Nava, Pastelero
- Meeting my idol or heroine in Mexico City
- Comments accidentally erased
- Fiestas and why Mexicans love to party
- Food is Art Last-Minute Event with Susana Trilling
- What exactly is a mole?
- Mole Verde (Green Mole)
- Ask Zarela: Where can I get hoja santa?
- Recent Press 2010
- Cooking excursions to Mexico
- The Ishtmus of Tehuantepec
- Back from Mexico City
- Recipe for Life
- Falling in love again–looking back on why I wrote about Veracruz
- Food is Art
- Mexicaness
- The Gourmet Latino Festival – 7 moles from Oaxaca this week at Zarela
- Ask Zarela: Dried chiles and achiote
- Pastel de Carne del Istmo – Oaxacan Meat Loaf
- Lamb Stock Recipe
- April showers bring May flowers and ….
- Corn Tortillas (Tortillas de Maíz)
- Pesto de Hoja Santa
- Chipotle Paste (Pasta de chipotle)
- Corn Crepes (Crepas de Masa Harina)
- Chipotle Spice Powder
- Yucatan Marinade – Adobo Yucateco
- Feliz Dia de las Madres – Today is Mother’s Day in Mexico
- The Food of Catemaco
- To Mother’s everywhere
- Cinco de mayo Where to see or hear me this week
- San Blas by Pedro de Aguinaga
- Pollo borracho – Drunken Chicken
- Creamy Rice Casserole-Arroz con Crema
- Cooking Class – Mexican Brunch-May 8th
- Chef of the Month – Jackie Diaz
- The Mexican Eagle -El Aguila Real
- Feria de San Marcos in Aguascalientes
- The Food of Veracruz
- When a friend really knows and loves you
- Bravo! Have I broken the barrier?
- Heritage Radio Network and
- Women’s Campaign Fund Dinner and Hispanic Children’s Fund
- Poblanos Rellenos de Picadillo
- La Cuaresma – Lent
- Cri-Cri – Mexico’s most famous children’s composer
- Ballet Folklorico de Mexico and Muralism Without Walls -Mexican Cultural Institute
- Pollo Relleno de Papas (Achiote-marinated chicken stuffed with potatoes)
- Valentine’s Day Menu celebrates famous Mexican Couples
- On the air:Tati’s Kitchen
- La Candelaria in Tlacotalpan, Veracruz
- Why I love to teach
- Ask Zarela: Lard one more time.
- Zarela continues to expand regional focus
- Google Alerts, Blogs and RSS feeds
- Salpicon de Jaiba
- Festival of the City of Merida, Yucatan
- Monarch butterflies in Michoacan
- Yes! You can eat at Mexican food at Zarela if you’re on a diet!
- Rosca de Reyes (Three Kings Cake)
- Three Kings’ Day Celebrations
- Letter to Mom
- New Year’s at Zarela
- Treasure of Mexican Convent Cookery dedicated to the Virgin of Guadalupe
- Run on “light feet” with the Raramuris in Chihuahua
- Pasta Enjamonada
- El Saber del Sabor – Slowfood Terra Madre Day
- To Give and to Get
- Our Lady of Guadalupe
- Gastronomic tour of Catemaco and the Los Tuxtlas Area in Veracruz
- Chorizo
- Pavo Borracho
- Brussels sprouts with chorizo
- Salpicon de Huachinango
- Ask Zarela: Netskies Casa del Sol, Juarez, Mexico
- A Thanksgiving Thought: The Red Room
- Special Menu from Quintana Roo
- What is the best sauce for a barbacoa?
- The Thrill of Mariachi
- Altar for the Dead
- Friends of Oaxacan Folk Art Sale
- Oaxacan Tamales de Mole Amarillo
- Enchiladas de Chorro -Pancake-like Enchiladas from Sonor
- Pan Resobado -Pan de Muertos de Oaxaca
- Ricardo Santana
- A comer o cenar en Guadalajara
- Ask Zarela: Higado Encebollado- My Mother’s Smothered Liver
- Singing, Eating and Shopping in Tlaquepaque
- Ask Zarela: Where can I eat in Guadalajara?
- Tamarind
- The Best Things I Ate in Guadalajara in Markets, on the Street and in the home
- Una torta es una torta es una torta
- Days of the Dead Celebrations
- Tortas ahogadas
- Luxuriating in the Villa Ganz Guadalajara
- Celebrating two wonderful reviews in one day
- The Food of Coastal Veracruz
- Perfume de Gardenias
- New York Book Fair – Segunda Edicion
- Celebrate Mexico Now
- Gallina Pinta or Pozole de Pobre
- Best Pozoles in Mexico City and at Zarela we have it this weekend
- Eggplant – Berenjena
- Backyard Rabbit and Artichoke Paella
- Labor Day Mexican-style
- Finishing school in Guadalajara -breadcrumb flowers and cooking
- Julia/Julie and Julia/Me and some sad goodbyes
- Oaxaca Food Conference – El Saber del Sabor
- The Best Thing I Ever Ate- Creamy Rice recipe
- Chef of the Day on Cookstr
- Introducing Pedro de Aguinaga
- Concepcion Portillo de Carballido: My first Oaxacan Teacher
- Tomates de Milpa- Currant tomatoes
- Budd Schulberg:” What’s for dessert?
- My son Aaron’s new show debuts tonight
- The 10 best tacos in Mexico City
- Mexico City: Its soul and essence with Ruth Alegria
- La Siembra del Nombre – An Aztec naming ceremony
- Fresh masa and Places to dance Latin music
- Jicama-Watercress Salad
- Griddle-roasting Chiles and Vegetables
- Escabeche Casa del Sol
- Feast of St. Christopher – Fiesta de San Cristobal
- Squash Blossoms – Flor de Calabaza
- New Series on Home Cooks: Lupe, “la de Nayo”
- Violeta is one year old today and I’m learning be a good grandmother.
- Other equipment favorite
- Summer Entertaining with La Caja China
- Ask Zarela: What is your favorite processor for Mexican sauces?
- Adios mi Chaparrito
- Jicama
- Adios to the man who gave me my first job and my best friend
- Puebla Revisited
- My Decorator: Mexico
- Blackberries or Moras
- Kids’ Restaurant Week
- The Mexican Cultural Institute
- A modern fairytale: Craig Claiborne’s magic wand
- The Mexican Corrido
- “Bad girl turns good” or why Mary Magdalene is so popular.
- Skirt Steak
- Ask Zarela about Pollo Borracho
- The Food of Coastal Veracruz
- Will you mentor me?
- Viva Solimar and other Latino students graduating from college.
- Mi familia moderna – Celebrating Mary’s graduation
- The food of Catemaco: The place where ancient mexicas thought paradise was
- Ways to celebrate and honor your mother
- Piloncillo or Panela (Brown unrefined sugar loaf)
- Mother’s Day Weekend Specials
- Mother’s Day – El Dia de las Madres
- Beatriz Terrazas and her evocative writing
- Hoja Santa (Piper sanctum or Piper auritum)
- Are you giving any cooking lessons in the New York City area?
- Ixtapan de la Sal
- Cinco de mayo
- Dried shrimp
- Margarita, Wine or Beer?
- If you really want to cook like me
- Zarela’s Favorite Dishes featured as specials March 27 – 31
- Two Fishy Questions
- Chile Limon
- International Women’s Day – March 8th
- Semana Santa
- My son in law and daughter’s thirty-something apartment
- Zarela helps put a New Face on Peanuts
- Nopales
- The Seafood of Veracruz
- Menu para Enamorados (Valentine’s Weekend Menu)
- Epazote
- Carnaval in Mazatlan, Campeche and Veracruz
- A Splash of Magic
- Zarela talks MOLE on Martha Stewart Radio
- Tamal panic in London
- Mex-Appeal
- La Candelaria Oaxaca and Sunset Park, New York style (Spanish version follows)
- Tomatillos
- Puebla de los Angeles
- Where my friends and I eat in Mexico City
- The African Face Of Veracruz
- The Acid Treatment: Escabeches and Ceviches
- Tamales by Zarela Martinez for the Slowfood Guide for New York
- Festival Dr. Alfonso Ortiz Tirado, singer, and Frida Kahlo’s Doctor
- Chocolate, Cacao Beans, more Chocolate
- Huitlacoche – Corn Fungus
- First review of 2009
- Los sabores de Navidad por Rocio Lorea Canales
- In Honor of Barak Obama
- New Year’s Menu 2008
- Tortillas
- Mexican Education Foundation and masany.org
- The African Face of Veracruz
- Preparing Dried Chiles
- Clay Comal
- Chocolate for Mole
- German Influence
- Masa
- Tequesquite
- Where to Stay – Veracruz
- Where to Eat – Veracruz
- Veracruz – Travel Tips
- Traveling within the State
- Tour Operators – Veracruz
- Tour Oaxaca
- The Bus – Veracruz
- Sites & Museums in Oaxaca
- Restaurants in Michoacán
- Restaurants & Cafes in Oaxaca
- Other Attractions in Oaxaca
- Introduction – Michoacán
- Hotels in Oaxaca
- Craft Stores in Michoacán
- Airlines – Veracruz
- Chef Specials: December 23 – December 28
- Zarela Catering!
- Bienvenidos! Welcome!
- Chef Specials: Nov 21-24
- Ingredient of the Week – Canela
- The Dallas Morning News
- Y…Algo Mas
- What is your favorite market in Mexico?
- Thanksgiving – Stuffed Pig or Turkey?
- Mexican Cooking Schools
- Tamales by Mail Order
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