I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would, too, but did not have any on hand when I tested the recipe. Try it, you’ll like it. Shrimp in...
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.