New Year’s at Zarela

Practically everyone I speak to says to me “I can’t wait until this year is over.”  Well,  it’s finally almost over and what better way to start the new year than at  Zarela where it’s always a fiesta. People come back year after year to celebrate with us because they know that they can have a great time without breaking the bank.

You can order off our regular menu or order our extra-special specials individually  or as a set menu for the whole table.  We have a family-style party menu for groups of 10 or more.

We will have 3 seatings:
5 or 6:00 (out by 7:30)
7:30 (out by 10:00)
10:00

Please call 212-644-6740 for reservations.

New Year’s Eve Menu
2009

Look forward to partying with you.

Zarela

Chilpachole de Jaiba
Richly-flavored Veracruzan spicy crab soup topped with masa dumplings and a stuffed crab
12.00

Pechuga de Pato Encacahuetada
Grilled Hudson Valley duck breast served with peanut sauce
14.00

Crepas de Mariscos
Crepes filled with shrimp, crabmeat and tilapia-served with creamy tomatillo sauce and white cheddar cheese
15.00

Chile en Nogada
Roasted poblano chile filled with spiced beef and citron, topped with walnut sauce and pomegranate seeds
14.00

Budín de Elote
Corn pudding topped with roasted poblano chile strips and cream sauce
11.00

Pescado Tampíco
Chef’s daily fish selection crusted with almonds, walnuts and pine nuts, served with cilantro and jalapeño sauce
25.00

Tacos de Cabeza
Homemade corn tortillas filled with shredded veal cheeks, jalapeño, onions and lime
26.00

Calabaza Rellena
Roasted acorn squash filled corn, roasted poblanos and cheese

Treasure of Mexican Convent Cookery dedicated to the Virgin of Guadalupe

To understand Mexican culture you must see at first hand how the Catholic faith melded with a system of pagan beliefs to make a uniquely, truly Mexican religion.  The same melding holds true for our distinctive cuisine.  It is mestizo — “hybridized,” “of mixed blood,” a concept central to our identity  –  and it took time to develop.

Europeans learned to cook Mexican ingredients their way, while the Indian peoples started cooking European ingredients (including previously unknown meats and poultry brought by the conquerors) their way.  Something unprecedented was happening for the Spaniards: an element of deliberate “creation” or choice was introduced into the cooking they had taken for granted on their own soil. A new cuisine was now self-consciously being developed at a time when the printed word made it possible to hold up a mirror to change.

The  first professional European cooks arrived in Mexico as part of the religious orders sent out from Spain for the purpose of converting the heathen. The holy mission of certain select brothers and sisters was to cook for the viceroys, colonial governors, and princes of the Church. These monks and nuns arrived in Mexico with the seeds or slips of Old World plants such as wheat, rice, carrots, globe onions, peas, almonds, sesame, coriander, citrus fruits, and quinces. (They in turn sent seeds and slips of New World products to their convents around the world.) Those that thrived were soon combined with native ingredients to create new or old-new dishes.

Some of the best known classic Mexican dishes were conceived by nuns. including chiles en nogada and mole poblano.  Sor Juana Ines de la Cruz, the brilliant poetess, is credited with creating the clemole in the tamal.  If you ever have the chance to buy a gift book called gorgeous and charming Delicias de Antano by Teresa Castello Yturbide  that beautifully describes the food produced in certain convents, grab it.  It will be expensive but worth every penny.  (I just happened to look in amazon.com and they have one used copy for $144.00). [Read more]

Family-Style Menu 3

953 Second Avenue
New York, New York 10022
Tel. 212-644-6740
www.zarela.com

Food    -$48.00 Per Person
Gratuity-    20%
Tax    -   8.375%

ANTOJITOS
SALPICON DE   PESCADO      Snapper Hash cooked with tomatoes, scallions, jalapeño,and aromatic spices

CHILAQUILES    Crisp corn tortilla strips, shredded sautéed chicken, sour cream and white cheddar cheese baked with tangy tomatillo sauce

CHILE EN NOGADA    Roasted poblano chile filled with shredded beef, fruit and olives, topped with creamy walnut sauce and pomegranate seeds

ENSALADA TROPICAL    Field greens, orange slices, slivered jicama, red onions and cotija cheese

PLATOS FUERTES
CAMARONES  ENCHIPOTLADOS        Shrimp sautéed with garlic and smoky chipotle sau

POLLO EN MOLE    Chicken braised in the celebratory dish of Mexico made with ancho and mulato chiles, tomatoes, dried fruit, nuts and chocolate

FAJITAS        Grilled, marinated skirt steak served with salsa,  guacamole and homemade flour tortillas

VERDURAS Y MÁS
ARROZ CON CREMA        Rice baked with sour cream, white cheddar cheese,
poblano chile strips and corn

FRIJOLES COLADOS    Black beans flavored with avocado leaves and arbol chiles

ESPINACAS    Spinach sautéed with tomato, jalapeño and pinto beans

POSTRE
PASTRY CHEF’S SPECIAL DESSERT TASTING
Coffee or Tea

Food -$42.00 Per Person
Gratuity- 20%
Tax – 8.375%

Please note $42.00 does not include beverages, tax or gratuity

Our Lady of Guadalupe

The next big celebration in the Mexican and Mexican/American calendar is the feast of Our Lady of Guadalupe on December 12.  The festivities begin around midnight with a serenade by groups of mariachis and other singers that is kicked off with Las Mananitas, the Mexican birthday song. The Virgin of Guadalupe has symbolized the Mexican nation since Mexico’s War of Independence. Both Miguel Hidalgo and Emiliano Zapata’s armies traveled underneath Guadalupan flags. The Mexican novelist Carlos Fuentes once said that “…one may no longer consider himself a Christian, but you cannot truly be considered a Mexican unless you believe in the Virgin of Guadalupe.”

The major celebration in the New York City area is the arrival of the Antorcha Guadalupana.   People gather in Central Park early in the morning and greet her as she arrives from the journey from the Basilica in Mexico City (the second most visited Roman Catholic shrine in the world) to New York and parade down Fifth Avenue to a splendid High Mass at St. Patrick’s cathedral.  For more information go to http://www.tepeyac.org/antorcha/09/

The point of this annual pilgrimage is to unite Mexicans with Mexican/Americans who venerate her on both sides of the border as the patron saint. All along the route, people gather to pay homage and feed the standard bearers who are periodically relieved of their sacred assignment. [Read more]

Celebrate Mexico Now

Celebrate México Now is New York City’s first—and only—annual festival of contemporary Mexican art and culture. Encompassing cuisine, dance, film, literature, and music, Celebrate México Now provides New Yorkers with a glimpse of the most intriguing artists and ideas pouring out of Mexico today.

The Mexican Cultural Institute is sponsoring many exciting programs as is the City of New York. Visit their official page at Celebrate Mexico Now.

I’m being ornery and not officially participating in the Sabores Autenticos de Mexico this year because I dislike the politics involved but starting Tuesday, for one week,  we will feature classic Mexican dishes as specials in honor of Mexican Independence Day (September 16th). Come sample chiles en nogada, pozole, fish in a veracruzana sauce, tamales de chile colorado, and chicken in mole.

Best Pozoles in Mexico City and at Zarela we have it this weekend

A few weeks ago I gave you a list of Raul Zorrilla’s ten favorite tacos in Mexico City. Now here are the best places to eat pozole, another Mexican classic according to the daily newspaper El Universal. The text is in Spanish and if you read it, you’ll be able to enjoy the text today. Otherwise you might have to wait until Monday when I have a chance to translate it. But if you don’t want to bother with that, come to Zarela’s where we are featuring it for the weekend! It’s also a perfect party dish to celebrate Mexican Independence Day September 25-16 along with some chiles nogada (see recipe section) and other Mexican classics that we will feature all week long. I will add the other recipes this weekend. Sorry I do all this by myself!

Sughey Baños El Universal Ciudad de México suggests the folllowing places:

LA CASA DE TOÑO  opened as a mom-and-pop store 26 years ago on a corner in the Colonia  Clavería, and is still one of the most popular spots in the city because of its delicious pozole.  They now have five locations in different parts of the city but the  Floresta street  location, once the home of  the founder of  La Casa de Toño, Marco Antonio Campos specializes  red pozole that can be ordered with chickem, pork butt, pork cheeks or a combination of all three.  They also feature a begetarian version made with squash blossoms, mushrooms and corn. The house salsa is made with  chile piquin.  They serve a refreshing horchata, a rice-based  drink,  and a baked flan with cajeta.

Floresta # 77. Col. Clavería. Tel. 011-52-55-5386-1125. Hours are Monday to Saturday from 9:00AM to 11:00PM and Sunday it closes at 10:00PM

2: LA CASA DEL BUEN POZOLE Para los que viven al norte de la ciudad, en Ciudad Satélite se encuentra este pequeño restaurante que ofrece una gran variedad de antojitos mexicanos, de los cuales por supuesto destaca el tradicional pozole. Desde hace ocho años ofrece diariamente el sabor de su pozole rojo estilo Jalisco, hecho a base de chile guajillo, y el blanco, que sirven con maciza, cabeza, surtida y pollo. El pozole está hecho con nixtamal natural y lo complementan con los elementos tradicionales: lechuga, rábano, orégano, cebolla, chile piquín y tostadas. Si quieren algo dulce, preparan crepas dulces de cajeta con nuez, cajeta amareto y lechera, etcétera. Hay servicio a domicilio. Circuito Economistas # 23 Loc. 24. Zona Azul. Ciudad Satélite. Tel. 5562-3872. L a J 11:30 a 22 horas. V y S 11:30 a 23 horas. D 10:30 a 21 horas. 3: POZOLERÍA TEOIXTLA Si te gusta comer con un ambiente totalmente familiar, este lugar es el indicado. Desde hace 12 años esta pozolería trajo a la colonia Roma el sabor guerrerense de sus platillos. La especialidad de la casa es el pozole verde, al cual se le agrega además de su ya clásica lechuga y rábanos, chicharron, aguacate o huevo. También ofrecen carne enchilada de Tixtla y cecina de Yacapixtla. Pide una orden de Chiles Capones (cueresmeños rellenos de queso crema y cebolla). Del 14 al 16 de septiembre darán un caballito de tequila gratis. Zacatecas # 59 entre Córdoba y Mérida. Tel. 5564-2859. L a D, 11 a 22 horas. 4: CASA TIXTLA Cerca de la estación del metro Lázaro Cárdenas se encuentra este restaurante, en el cual puedes probar el auténtico pozole de Guerrero, además de otros platillos mexicanos. El pozole verde se prepara con pepita de calabaza, chile verde y epazote, si quieres pídelo con todo lo que este estilo de pozole lleva; puede ser con chicharron, huevo o sardina, más los ingredientes tradicionales. Acompáñalo con un mezcal de Guerrero o una agua de horchata. También hay chalupas (tostadas de maíz con maciza, salsa dulce de chipotle, salsa verde y cebolla), y el molcajete Tixtla (sábana de res, pollo, chuleta de cerdo, chorizo, nopal asado, cebolla y queso). Si quieres comer en tu casa, puedes pedirlo para llevar. Aquí cuentan con música en vivo: jueves y viernes hay un grupo norteño, sábado y domingo se ponen románticos con un trío. En las fiestas patrias se recomienda reservar, para evitar largas esperas. Hernández y Dávalos # 36. Col. Algarín. Tel. 5538-8120. L a D 10 a 22 horas. 5: EL BUEN POZOLE En este sitio te sentirás inmediatamente a tono con las fechas, ya que sus instalaciones recuerdan a las cocinas de provincia. El pozole blanco es la recomendación de aquí, para aquellos que no quieran algo tan condimentado, pídelo con maciza, cabeza o combinado. También hay antojitos como tostadas y quesadillas. Álvaro Obregón 21 Loc. B. Tel. 4444-7457. L a D 13 a 23 horas.

Festival del Chile en Nogada in Puebla, Mexico

There is no doubt that chiles en nogada are one of the crowning glories  of Mexican cuisine. They are traditionally served during August and September when the walnuts are newly picked and pomegranates are in season in Mexico.  Because of the green chile, white walnut sauce and the red pomegranates, the colors of the Mexican flag, they are the quintessential dish for Mexican Independence day menus.

It was created by nuns in the 1800;s in the city of Puebla to honor the Viceroy Agustin de Iturbide.  Every year there is a festival and competition for the best chile en nogada in that fair city that is also known for its delicious mole poblano and beautiful Talavera tiles and dinnerware.  Many years ago I contacted the Walnut Board in California and suggested that they too hold a country-wide contest for the best chile en nogada.  After going back and forth for weeks, they responded that walnuts could only be shipped across state lines once they had dried sufficiently so as to not become mouldy and secondly that they could only feature recipes that had a ridiculously low amount of fat.  So they missed out on a great opportunity.  After all, how many walnut specific savory recipes are there that lend themselves to something like this?

My friend Victor Nava is a famous caterer in Mexico City and he has shared his recipe with us.

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Puebla de los Angeles

The Mexico Tourism Board has just put out a  series of videos on different states and, while the images are beautiful, the text doesn’t really capture the essence of some of the places that I know, and the narration makes them seem more like advertisements.  So, with all due respect,  I’ve written an alternate text for Puebla whose food we’ll be featuring this weekend at the restaurant.   It’s not perfect but it’s the Puebla I know and love.

Puebla de los angeles is aptly named for surely there are  angels guarding the treasures of its many richly gilded churches, and like much of the spectacular 19th Century buildings, often ornamented with the local handmade Talavera tiles that are part of our national patrimony and fine examples of the craftsmanship of  the people of our country   — Mexico!

And angels are certainly guarding those that have followed in the foods steps of the nuns who long ago created two of Mexico’s culinary classics:  Mole poblano, that rich and inspired concoction of roasted chiles, peanuts and sesame seeds, redolent of anise, cinnamon and chocolate. And chiles en nogada, a poblano chile filled with a sweet-savory picadillo, bathed in a creamy cheese and walnut sauce and sprinkled with pomegranate seeds—green, white and red, the colors of the Mexican flag,

Puebla has been a cultural center since its birth and several universities are located in its environs including the Universidad de las Americas in nearby Cholula where one image tells the entire story of Mexico.  If you stand in the zocalo and face  west??? you will see a pyramid in the foreground, a church built on top of it and as a backdrop the majestic volcano Popocatepetl.  And while there be sure to pick up a semita, the delicious local bread great at breakfast or for a luncheon sandwich with some smoky longaniza.

Visit the famous Amparo Museum.   You’ll be dazzled by the state of the art media technology they employ to show the varied collection of ancient indigenous implements and pottery mixed with more contemporary works.  Go on to the rococo Alfeñique museum whose objects document the city’s early culture and history.  There’s even an exhibit of the clothes like that worn by the early settlers.    Then sit in a café along the zocalo and have some mole, a chile en nogada if in season, or an alfenique the puffy, white sweet that set the decorative style for the museum..  The city is still known for its convent sweets and some convents still sell them directly.

Your cultural curiosity now sated and your appetite satisfied, you’ll probably want to shop and the city has great antique shops and craft stores.  But most tourists want to bring back at least one Talavera piece.  Visit the workshops of some of the masters and mix and match them like the memories you’ll make as you get to know the craftspeople.  You will discover the alma, the inner being that we prize so much, and enjoy the natural alegria, the sense of fun of locals, and go home in the glow of their warm and generous hospitality.

Restaurants in Michoacán

Restaurants in Michoacán
Restaurant San Miguelito
Av. Camelinas/Contra Esquina
Centro de Convenciones
58070 Morelia, Michoacán México
Telephone: 011-52-443-324-2300/324-4411
www.sanmiguelito.com.mx
Manager/owner Lic. Cynthia Martínez

This is a spectacular and very fun restaurant where every table has a different design and setting. One room called “El Cuarto de las Solteronas (The Spinster’s Corner ) is decorated with hundreds of statues of St. Anthony set upside down. Latins believe that if you stand this miraculous saint on his head and pray really hard, you’ll get a husband! El Altar de las Conversaciones (The Altar of Conversation) is a communal table decorated as an altar. I’d go there just to see it but fortunately the food is fabulous. A great band was playing the Friday night we were there. This was my absolute favorite restaurant in Morelia.

Recommended dishes: Balde de huitlacoche Terrine of Corn mushroom, with corn, poblano chiles, and queso blanco. Solterones – Beef carpaccio with capers, green olives, perón chiles, cilantro in a lime-Maggi sauce dressing. Ensalada Kahlo – Spinach salad with grated carrot and coconut, seasonal fruit in a hibiscus flower dressing. Huesitos Morita y Tamarindo – Baby back ribs with a morita chile-tamarind barbecue sauce.
Good grilled meats and poultry and fish dishes
Good wine list and excellent margaritas
English language menus available

Restaurant in Morelia

Restaurant Casa de la Calzada
Calzada Fray Antonio de San Miguel # 344
Centro Histórico
Morelia, Michoacán, México
011-52-443- 313-5319
ccalzada@prodigy.net.mx
Manager/Owner: Lucero Soto Arriaga

This gorgeous restaurant set in a stately mansion, is located near the ancient aqueduct on a lovely street. Run by the exuberant, attractive, and English-speaking Lucero Soto it features well-prepared modern Mexican food.

Recommended dishes: Assorted tacos, crepes. And pizzas. Carpaccio Aniversario – Smoked salmon with lime and hot sauce. Ensalada Mulata – Fresh spinach with crisply fried pasilla chiles, ranch-style cheese, and tortilla strips in a blackberry vinaigrette. Brocheta Turicuato – Shrimp skewer with chimichurri, chile pequín, and mango sauce

Restaurant Los Mirasoles
Fernando Figueroa
Av. Madero Poniente 459
Esq. León Guzmán
Centro Histórico
Morelia, Michoacán
Phone: 443-313-2587

The grand family home of the current Secretary of Tourism who’s had a distinguished career as president of the state university, former governor of Michoacán, Senate Leader, and ambassador to Argentina has been turned by his son into a very elegant restaurant specializing in Argentine-style beef dishes. A fully-equipped conference /dining room is great for business meetings.

Recommended dishes:Trucha al Limón

La Casa del Portal
Guillermo Prieto # 30
Centro Histórico
58000 Morelia, Michoacán
Telephone: 011-52-443-313-4899 or 317-4217

Overlooking the magnificent town square lined with spectacular mansions, this is the place to sample traditional Michoacán food or to have a margarita or cold beer at the fun bar.

Recommended dishes: Enchiladas Placeras – Plaza-style enchiladas served with a piece of pan-fried chicken. Requesón Campirano – (Creamy Hoop Cheese with chipotle) served with tortilla chips and a chile negro sauce. Charales del Lago – crispy fried little fish with a chipotle aioli. Sopa Tarasca and Sopa de Corunda are two delicious soups. And local salmon trout is wonderful in a chile pasilla-chile poblano sauce with a tinge of vinegar.

Restaurant La Mesa de Blanca
Avenida Ferrocarril s/n
Ziracuaretiro, Michoacán (ZC) 61700
Telephone-011-52-423-593-0355
*Open Thursday-Sunday only*

Something that shouldn’t be missed when traveling to Michoacán in the lovely painted ceiling at the tiny church in the village of Tupátaro. It makes a nice side trip when combined with a visit to the town of Cuanajo (known for its carved and elaborately decorated furniture,) especially if you plan your day so as to have lunch at this fabulous restaurant. Owners: Rodrigo y Blanca Vidales de Lemus have sparred no expense in the decoration and Blanca has a menu of daily home-style specials. This is the place to sample the famed carnitas (fried pork nuggets) and crispy thinly sliced beef cecina of the region.

Recommended dishes: Gazpacho de Bienvenida – cold jicama, cucumber, and pineapple soup. Carnitas – Crisply-fried pork nuggets. Cecina – with wonderful tortillas of corn in many colors and lively table sauces. Try the macadamia cake for dessert. Macadamias were introduced into the state about 400 years ago and are now a major cash crop.

El Primer Piso
Restaurant/Bar
Cocina Contemporánea
Lycia Ruíz .
Plaza Vasco de Quiróga # 29
Esq. Dr. Cass
Pátzcuaro, Michoacán, México
434- 342-0122

While visiting the picturesque city of Patzcuaro and beautiful Lake Patzcuaro be sure and eat at this second story restaurant in a Colonial building full of fantastic arts and cratfs shops. (Be warned! If you’re a shopaholic, you’ll have to exercise an almost super-human amount of self-control — the offerings are quite tempting.) The menu , more Continental than Mexican, is inventive and light. Though I didn’t try them, there are several pasta dishes for those needing a fix.

Recommended dishes: Sopa Tarasca, Calabacitas con Almendras (zucchini with almonds), any of the salads, Pollo en Nogada (chicken in walnut sauce), Pescado Patzcuaro (Patzcuaro white fish with a sauce of parsley, cream, and almonds).
Restaurants in Morelia

La Casa de la Calzada
Calzada Fray Antonio de San Miguel 344
Col. Centro Histórico, Morelia
Phone: 443-313-5319

Restaurante del Hotel Casino
Portal Hidalgo 229, Morelia
Phone: 443-313-1328

La Azotea de los Juaninos
Morelos Sur 39
Centro Histórico 58000, Morelia
Phone: 443-312-0036

La Fonda Santa María
Patzimba 77
Col. Vista Bella 58090, Morelia
Phone: 443-324-4545, 443-315-1738

La Casa del Portal
Guillermo Prieto, 30
Esquina con Avenida Madero
Centro Histórico, Morelia
Phone: 443- 313-4899

Restaurant San Miguelito
Avenida Camelinas,Contraesquina
Del Centro de Convenciones, Morelia
Phone: 443-324-2300

Restaurant Bar del Hotel Villa Montaña
Patzimba, 201
Col. Vista Bella C.P. 58090. Morelia
Phpne: 443-314-0179
Restaurants Pátzcuaro

Restaurants Pátzcuaro

Restaurante Colibrí
Carretera Pátzcuaro-Santa Clara, Km. 3
Pátzcuaro. Restaurant of Hotel Hacienda
Mariposas
Phone: 434-342-4728

Restaurante Doña Paca
Portal Morelos 59-1, Pátzcuaro
(Restaurant of the Hotel Mansión Iturbe)
Phone: 434-342-0368, 434-342-3628

Restaurant Tekare
Arciga 6 Centro
Pátzcuaro (Restaurant of Basilica Hotel)
Phone: 434-342-1108

Restaurante Hostería de San Felipe
Av. Lázaro Cárdenas 321
Col. Centro, Pátzcuaro
(Restaurant of Hotel Hostería de San Felipe)
Phone: 434-342-1298, 434-342-1955

Restaurant Uruapan
Restaurante La Mansión
Parque Nacional s.n, Uruapan
(Restaurant of Hotel Mansión de Cupatitzio
Phone: 452-523-2100

Back to Travel with Z

Your Letters

Christmas Eve Dinner:

Zarela, my wife Susan and I had the pleasure of dining at your restaurant on Christmas eve.We were in town from Milwakee, WI for the holidays. It was truly a memorable and virtually perfect dining experience. I bought your book several years ago, and hoped to meet you, but we were in early and it just wasn’t meant to be.
Anyway, we started with great straight-up margaritas, enhanced by the absence of the totally unnecessary and overused “simple syrup”. With the drinks we had your beautifully spiced guacamole and perhaps the highlight of the evening, the salpicon “snapper hash”.  Neither of us had ever tasted anything remotely similar to the snapper hash–just remarkable! From there, it was Cochinita Pibil and Lamb Barbacoa for entrees–simply delicious! Thanks to you and your excellent staff for maintaining an incredibly high level of food and service. I can’t think of any aspect of this meal that could have been improved! Thank you and keep up the remarkable work!

Creamy Corn Casserole Recipe

I would like to thank you for the Cream Corn Casserole Recipe.

It is a recipe I make at least once a week.  My daughter who is 3 months pregnant with our 3rd grand-child just can’t seem to get enough of it.

Your website is fantastic — it is so informative.  Unlike many restaurant owners, you will actually share the recipe so that those of us who can’t visit the restaurant can still enjoy your fantastic food.

Again, thank you!

God bless.

HWinn
Hello!
My name is Angie, and I am from Grand Rapids, Michigan. Was in NY in Feb on business and stumbled upon your restaurant in search of REAL mexican food. Was stunned at how delicious your food was, and went back the next day for more. Can I just tell you – your restaurant is the cause for the only time I have EVER broken my cardinal travel rule: never eat at the same place twice. Until this past Feb in NY, I had never broken this rule. But I just had to go back to Zarela’s – I was that ‘yummified.’ Anyway, the reason I’m writing: on both lunch occasions in your resto, I had ordered the tortilla sopa. What fabulous soup! I got a terrible craving for this soup the other day, and was depressed at the thought of not being able to recreate it perfectly – the way I had tasted it in your restaurant. Am VERY excited to say, that not only did I find a r! ecipe for something very similar online, but I found Zarela’s recipe for it, exactly! Thank you so much for posting this recipe, for serving me your fabulous food while I was in NY, and for bringing authentic Mexican cuisine to the States!

I was watching you on SALiving today and was so impressed by your attitude and personality. You gave some quick info on yourself, I especially liked the part about your ex-husband saying you would be back and you said I may be selling burritos but I won’t be back. Too many Mexican and Hispanic women are totally dependent on their husbands and would never have the courage to walk out on even the worst marriage. I am the Mayor in a small, rural town in Texas, my husband is the Judge. We are very active in the community and we try to help the Mexican people to build up their self esteem and we encourage them. I just love your outlook on life your message that you send out about passion and doing things you love. Congratulations on your success and may
God continue to bless you.

Angie

_____________________________________________________________________
I saw you on Christmas Day on SAN ANTONIO LIVING. I totally loved your apprearance and hearing of your success. Thank you.
When you spoke of ’small’ goals, it reminded me of Sta. Teresita, the Little Flower, doing small things in a big way for our Lord.
May you have continued success.
Raquel Gallegos

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Thank You Zarela,
I am forwarding your site to Dane.
It is a wonderful clear and informative site.
Brenda

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Lei su articulo en “msn”, y veo que le ghusta mucho la comida mexicana. Le escribo solo para pedirle la receta de la salsa de los chiles en nogada, pues tengo 9 años en el estado de Minnesota, y creame que se me hace agua la boca por volver a probar unos chiles como “en mi México” querido, solo se que lleva nuez de castilla y queso, pero no se mas.. se lo agradecria eternamente
un jarocho le estara eternamente agradecido

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Last month my husband and I had the honor of eating at your restaurant twice on our visits to New York City. Once we introduced Zarela’s to our twenty-something son and daughter, who both loved it and now understand why we rave about it. My son said eating there was the highlight of his trip. When they met you, you displayed your usual graciousness, and all of us were impressed. The second time we brought my husband’s co-worker, whose sister lives in NYC. She enjoyed the food and atmosphere so much she informed her sister who will likely visit Zarela’s now. You had gone home that night, but Pierre was extra cordial, sending a complimentary delicious red snapper appetizer to our table. You’ve honored us in the same way several times, and we are truly grateful. You make us feel so welcome. Apart from the best margaritas I’ve ever had and excellent food, the warmth and lively atmosphere make me feel cheated if I don’t get to come to your restaurant on a NYC trip.

Although I’ve made many of your recipes and think your food is wonderful, the last time I had a soft-shell crab special that was the best rendition of that dish and possibly the best dish I’ve ever had at Zarela’s. I can’t pinpoint what the tasty sauce was. I know it had jalapeno pepper and possibly tomatillo in it. I’d like to know how to make it. Could I have the recipe? I just bought some soft shell crabs and want to fix them like yours.

Thanks much, and I hope to see you soon.

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I have lived in NY.. My entire life and at 47 have only now found your restaurant.. Love it.. thanks!! will be back with Friends and Family. Great food.. great atmosphere.. and the Margheuritas .. outstanding!!

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Saludos, mi name is Teshie Cianca, I am from Panama, Rep. of Panama, we made the tamales like the Mexicans, but by being here in the US I cannot find the right corn/grain for my tamales, Goya have “Maiz Trillado” do you think that I can use that for my masa? Thank you, y que Dios te Bendiga. I have your cookbooks, they are great.

Teshie, the Panama Connection in Dover Delaware.

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This may seem like a silly question, but I live on a street called Tequesquite. I understand that the word is an American Indian word, related to cooking, but I wondered if someone could tell me how to pronounce the word. There are only 4 people who live on this street, but between the 4 of us and the Postal deliverer, we cannot agree on the correct pronunciation.

Thank you in advance.

Kathi

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Zarela, I just love your cookbooks. The recipies remind me of my Grandmothers kitchen.

Jeri Segovia
El Paso

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Thank you so much for your show! My husband loves it! He feels like he is home!! I would love to learn tamales! He is from ursulo galvan the most amazing place on earth! Thank you!
Your restaurant reviews are the best! Good thing you did mention your son’s; it was a great place – best empenada I have ever tasted (Paladar). The staff did not know of your reviews, so we educated them to your site. Peasant was another great choice and Zarela as always has our Mexican heart in NYC, when we visit from Buffalo.

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Muchas gracias.
Me parece perfecto. Admiro muchisimo todo lo que hace y es una de mis idolos.
Que pena que no la alcance en Noviembre durante el festival, se me super fue el avion.

I gave myself and my palette a birthday treat  by going to the Culinary Loft where resturanteuse and writer, Zarela Martinez  was teaching us about Mexican cooking.

I always experience Zarela as an artist, similar to reading Anais Nin’s Collages  or looking at Frida Kahlo. As  Zarela cooks, she remembers stories about places and people and family. These stories include wisdom and jokes!

As you taste the food, you feel nourished by the aroma and colors and tastes of Mexico in an atmosphere of fun and warmth that leaves you glowing. It really is more than just a cooking class

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