Site Archives
by page:
- Restaurant
- About Zarela
- Travel with Z
- Catering
- Favorites
- Recipes
- Contact
by post:
- Catalan lamb and bean cassoulet
- 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)
- Ask Zarela: Dried chiles and achiote
- 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
- 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
- El Pedimento – New Year’s Eve in Mitla and Juquila, Oaxaca
- New Year’s at Zarela
- Las posadas
- 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
- Pastel de Carne del Istmo – Oaxacan Meat Loaf
- To Give and to Get
- Our Lady of Guadalupe
- Gastronomic tour of Catemaco and the Los Tuxtlas Area in Veracruz
- Ask Zarela: Where can I get hoja santa?
- Chorizo
- Sweet Potato Casserole
- Pavo Borracho
- Brussels sprouts with chorizo
- 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
- Days of the Dead Celebrations
- 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
- 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
- Festival del Chile en Nogada in Puebla, Mexico
- 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
