Thin Tomato Sauce (Caldillo de tomate)
Alicia Leyva Tenorio of La Troje Restaurant in Orizaba seasons this useful cooked tomato sauce with a chicken bouillon cube. Her chiles are compas; in the U.S., árbol chiles are the best substitute. Thin Tomato Sauce (Caldillo de tomate) Señora Leyva serves the...Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle)
Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle) This is an excellent dipping sauce for crudités or tortilla chips. The chipotle adds a smoky, intriguing note. You can use more chiles for a spicier sauce. ½ pound fresh tomatillos (huks removed...
Pico de Gallo Norteño
This is an example of a salsa fresca or salsa cruda — “fresh” or “raw” sauce, meaning an uncooked sauce to be used as a condiment at table or street stall. There are many variations on salsa cruda, but this simple version is known everywhere. Pico de gallo...
Mole from Veracruz (Mole de Xico)
Recipe from my book Zarela’s Veracruz. The mole de Xico or mole xiqueño is not as universally known outside of Mexico as the elegantly balanced mole poblano or as famous inside Mexico as the super-elaborate mole negro oaxaqueño (named for their cities of origin...Tomatillo Sauce with Cream (Salsa de tomatillo con crema)
Tomatillo Sauce with Cream (Salsa de tomatillo con crema) Canned tomatillos are really a last resort here. They taste nothing like the real thing. This sauce is also wonderful with grilled or poached fish, especially salmon, or pan-fried chicken cutlets. Medium...
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.