Green Soup with Sea Bass (Caldo verde de robalo)
Green Soup with Sea Bass (Caldo verde de robalo) Juice of 2 limes2 cloves garlic (minced)Salt4 6-ounce sea bass fillets1 quart fish stock8 tomatillos (peeled and quartered)2 fresh jalapeños (coarsely chopped)10 sprigs cilantro3 large sprigs fresh epazote or ½...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...Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle)
Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle) This is an excellent dipping sauce for crudités or tortilla chips. The chipotle adds a smoky, intriguing note. You can use more chiles for a spicier sauce. ½ pound fresh tomatillos (huks removed...Tomatillo Sauce with Cream (Salsa de tomatillo con crema)
Tomatillo Sauce with Cream (Salsa de tomatillo con crema) Canned tomatillos are really a last resort here. They taste nothing like the real thing. This sauce is also wonderful with grilled or poached fish, especially salmon, or pan-fried chicken cutlets. Medium...
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.