How to Make Masa

How to Make Masa

Photo Laurie Smith Many centuries ago, Mexican cooks discovered that as good as corn is when eaten fresh or dried, it takes on an exciting new identity when treated with a solution of wood ashes, burnt seashells, or some other natural alkali. The process is called...
Red Chile Sauce (Salsa de chile colorado)

Red Chile Sauce (Salsa de chile colorado)

This is probably the most versatile version of the red chile sauces. It also shows two important techniques. To develop the flavor of the dried chiles while softening them and taking away any bitterness, they are washed, quickly heated on a griddle, and soaked in hot...
Zarela: Oaxaca 2014 in love again

Zarela: Oaxaca 2014 in love again

Pedro, me and the view taken  by www.lauriesmithphotos.com There are people who I can hardly wait to get off the telephone with, and others, whose company I enjoy immensely and  I  can never get enough of.  So I came up with the perfect plan for my vacation this...
Oaxaca Villages 1  Zaachila

Oaxaca Villages 1 Zaachila

Photos by Pedro Luis de Auuinaga One of the many charms of visiting Oaxaca city is visiting the surrounding villages.  Mostspecialize in a particular craft or product. the nearby town of  Zaachila has a curious specialty: wood for different kinds of  grilling or...

A Splash of Magic

Photo: Marissa E. Sanchez “A Splash of Magic” In France, a sauce is just an entrée’s sidekick. But a rich, complex sauce is the very heart of the Mexican meal. By Zarela Martinez Special to the Times Los Angeles Times- Wednesday, March 4th, 1998 When I was...