by admin | Apr 29, 2021 | Recipes, Sauces
I am making some salsa veracruzana, the famed Old World-New World tomato sauce from the state of Veracruz, where it is often served with red snapper or huachinango. I am serving it with zucchini blossoms, filled with a queso fresco-cotija filling, lightly battered in...
by admin | Mar 17, 2021 | Recipes, Sauces
Recipe from my book Zarela’s Veracruz. The mole de Xico or mole xiqueño is not as universally known outside of Mexico as the elegantly balanced mole poblano or as famous inside Mexico as the super-elaborate mole negro oaxaqueño (named for their cities of origin...
by admin | Feb 12, 2020 | Lifestyle, Travel
All photos by Carlos Baizabal. Raquel objected to this photo because the bracelets are not hygienic. So don’t wear them when you slice malanga, and especially when you fry it. Those studs will get really hot. This is not really a recipe. Fry the malanga slices...
by admin | Aug 6, 2018 | Articles
There are dozens of vibrant, healthy delightfully Mexican seafood cócteles (cocktails), salpicónes such as my famous Red Snapper Hash, ceviches, and aguachiles (“cooked” in lime juice) that are easy to make and most satisfying. Here are some of my...
by admin | Jul 14, 2018 | Articles
Omelet in Turkey Broth from La Parroquia As witnessed on my recent trip to Veracruz, breakfast is a big deal there, and I’ve found an infinite variety of Mexican egg dishes all over the country. You could say that it is an alternative to the power lunch. Usually...