Pork with Mashed Pumpkin (Puerco con Calabaza)
Pork with Mashed Pumpkin (Puerco con Calabaza) This Pork with Mashed Pumpkin is one of my absolute favorite Mexican pumpkin recipes. The sauce can be served as a soup or as a pasta sauce even. I’ve served it with pumpkin agnolotti. 2 pounds boneless pork butt (cut in...
Meatloaf (Pastel de carne del Istmo)
No one can say that this meat loaf is boring! It absolutely explodes with intense flavors, including various smoked, canned, or pickled ingredients that are popular in the Isthmus of Tehuantepec. This dish is a favorite there at the parties accompanying...
Zarela’s Christmas Pork and Root Purée
This recipe for pork with sauerkraut is adapted from the Joy of Cooking (I think) and comes to you via Mary Jo Schwalbach Gitler. The root purée is mine. Zarela’s Christmas Pork and Root Purée Arthur wrote:This year, however, we were in for a slightly different treat....
Catalán Lamb and Bean Cassoulet
This Catalán lamb and bean cassoulet is not an easy recipe to make but, if you’re stuck at home in a blizzard or want to honor your friends by preparing a complicated and delicious dish, this is it, and it’s worth every minute of intense labor. This is the original...
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.