Anaheim Chiles – 4 recipes
If you live in the American Southwest, the smell of roasting Hatch green chiles fills the air for miles at this time of the year. It triggers the memory of meals cooked with my mother on the huge wood stove at our ranch in Chihuahua, Mexico and makes my mouth water...
Peeling and Working with Green Plantains
Watch here
Preparing root vegetables with a very young Aaron Sanchez
No! He wasn’t this young but when again am I going to have a chance to use this image?
The “Seven” Moles of Oaxaca
I like to describe mole (pronounced mohleh not mohlay) as a main dish sauce because the sauce is the dish. In pre-Hispanic times moles were served with great ceremony. According to various accounts, the mole was presented in a bowl with no handles on one hand, while...
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.