Field Tomato Sauce (Tachogobi)

I thought that I had missed them this year. Every time I went to the green market, I checked all the stalls, starting with Tim Stark’s Eckerton Hill Farm where they had been available for the last few years and never found him or the jewel-like tomates de milpa...

Chicken in Sweet-Tart Sauce (Pebre de pollo)

When I’m in Mexico exploring a spot new to me, I always start asking people who’s the best cook in town. I tried it in Tuxpan, a Huasteca-area river town that I always think of as the city of spectacular sunsets. The invariable answer was “Angelita” –- Doña Angeles...
Hearts of Palm Dip (Ensalada de  palmitos)

Hearts of Palm Dip (Ensalada de palmitos)

Hearts of Palm Dip (Ensalada de palmitos) They key is to use the very best olive oil you have. Hearts of palm are actually pretty bland and need the kick of a good extra-virgin oil.Recipe: Zarela's Veracruz, Houghton Mifflin, 2001 1 28-ounce or two 14-ounce cans...

Beans Fried in Butter

Beans Fried in Butter One thing I’ve learned when eating in Veracruz is to expect the unexpected. I never know when I’ll come across some charming original touch that transforms the familiar.It happened to me at La Viuda Restaurant in Alvarado when our order arrived...

Blackberries or Moras

Bret Thorn wrote an article on blackberries  for Nations Restaurant News and posted it on his Facebook profile.  Of course no Mexican recipes were included because no one associates blackberries with Mexican cooking but they are very much used in both the cooking of...