Quinoa Cooked in Tomatillo Salsa (Quinoa con tomatillo)
Quinoa Cooked in Tomatillo Salsa (Quinoa con tomatillo) Quinoa is a real newcomer to Mexican cuisine, but has carved out a place for itself almost as quickly in Mexico as in the United States. I cook it often, delighted with its versatility and delicate texture. When...
Pickled Jalapeños
Pickled Jalapeños In Oaxacan marketplaces there are always plastic bags full of freshly pickled jalapeños — very good, but the ones that diligent cooks usually prefer to make at home are fantastic. It’s a good way to preserve a bumper crop of jalapeños. The canned...Ranch-Style Sauce (Salsa ranchera)
Ranch-style Sauce (Salsa ranchera) This is wonderful with fried cauliflower, but I use it in many other ways. It is a great accompaniment to corn fritters or any grilled fish. I use it to make a "red" version of chilaquiles with a light tomato sauce instead...
Escabeche Casa del Sol
Escabeche Casa del Sol There once was an excellent restaurant called La Casa del Sol in Ciudad Juarez, Chihu, across the border from El Paso, Texas, owned by our dear friends the Estavillos. During the time I lived there (1973-1983) there were no really good, more...
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.