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Techniques

The Acid Treatment:  Escabeches and Ceviches

The Acid Treatment: Escabeches and Ceviches

ESCABECHES AND CEVICHES by Zarela Martínez for the Los Angeles Times June 27, 1996 The first time I ate escabeche is engraved forever in my mind.  I was 8 and visiting my grandmother at Santa Anita, her ranch in the…

A Splash of Magic

A Splash of Magic

Photo: Marissa E. Sanchez   “A Splash of Magic” In France, a sauce is just an entrée’s sidekick. But a rich, complex sauce is the very heart of the Mexican meal. By Zarela Martinez Special to the Times Los Angeles…

Seasoning a Clay Comal

Seasoning a Clay Comal

Can you tell me where to buy a clay comal? I bought one in Santa Fe several years ago, used it happily until my daughter-in-law put it on a very hot burner and it cracked.

Octopus Carpaccio  How to make

Octopus Carpaccio How to make

  I learned a fascinating thing today. I’ve been wanting to make an octopus carpaccio with a black olive sauce I once had from a Peruvian chef at a conference but could not figure out how to slice the octopus…

Praise the Lard – Los Angeles Times article

Los Angeles Times Articles ← Back to Original Article Praise the Lard Restoring a Fat’s Spattered Reputation April 28, 1994|ZARELA MARTINEZ | o7 Martinez was raised on a rancho in the state of Chihuahua, Mexico. She opened her restaurant Zarela…

The Seafood of Veracruz

The Seafood of Veracruz

The Seafood of Veracruz By Zarela Martinez Los Angeles Times October 21, 1998 in print edition H-1 For the first 12 years of my life, the only fish I ever ate were frozen haddock filets at Luby’s Cafeteria in El…

Preparing Dried Chiles

Preparing Dried Chiles

        Almost always, this simple procedure is the prelude to using dried chiles for my recipes. Very tiny chiles are toasted or blanched whole before cooking, and I have seen Oaxacan cooks fry larger chiles before soaking…