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Zarela continues to expand regional focus
Written on 17 Jan, 2010 at 4:35 in Traditions & Culture |
Zarela Restaurant is widely recognized as the one restaurant that gives star treatment to the many regional cuisines of Mexico unmatched in Manhattan dining annals, by featuring weekly gastronomic tours of different states from Fridays through Mondays each week. Commuters... (Continue reading)
Ricardo Santana
Written on 26 Oct, 2009 at 15:42 in Lifestyle |
El prestigiado diseñador de modas mexicano acomete con el mismo entusiasmo vestuario que decoración con resultados siempre exitosos y muy personales Por Pedro Luis de Aguinaga Algunos piensan que Ricardo Santana es el primer diseñador profesional que tuvo México. Yo... (Continue reading)
Singing, Eating and Shopping in Tlaquepaque
Like cooking, singing is my therapy. I do both when I’m happy, when I’m blue, to relax when I am anxious, to forget things that are bothering me but I can’t do anything about. When I cook, I’m making an... (Continue reading)
Ask Zarela: Where can I eat in Guadalajara?
Written on 17 Oct, 2009 at 3:21 in Ask Zarela |
A reader recently wrote, referring to my comments that I had only eaten on the street or in homes during my recent trip to Guadalajara, said that she knew no one in there so eating at someone’s home was probably... (Continue reading)
Tortas ahogadas
Written on 11 Oct, 2009 at 1:30 in Cooking |
I used to think pozole was THE characteristic dish of the state of Jalisco and that may be so but tortas ahogadas reign in Guadalajara, the capital. People can almost come to blow when discussing this cold or hot sandwich... (Continue reading)
Luxuriating in the Villa Ganz Guadalajara
Written on 10 Oct, 2009 at 2:31 in Guadalajara, Travel |
I arrived in Guadalajara for my bus man’s holiday in dramatic fashion — in a wheel chair, my leg in an air cast propped up on my computer bag, my only addiction being the need to stay connected at all... (Continue reading)
Gallina Pinta or Pozole de Pobre
Written on 13 Sep, 2009 at 12:46 in Ask Zarela, Cooking |
Pozole is soup-stew traditionally made with a special variety of dried corn called cacahuazintle that is soaked in a solution of calcium hydroxide to remove the outer skin and meat, usually pork and the best includes the pig head, and/or... (Continue reading)
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