Table Sauces: Pico de Gallo and Tomatillo Salsa
Table sauces and how to cook with them…
Northern-Style Chorizo (Mexican Fresh Sausage Mixture)
Some of my earliest ranch memories are of the butchering/cooking sessions that followed every time we slaughtered a hog. This was always cause for celebration because all the women of the ranch congregated in our kitchen to help, laugh, and gossip, and everyone got...
Red Chile Sauce (Salsa de chile colorado)
This is probably the most versatile version of the red chile sauces. It also shows two important techniques. To develop the flavor of the dried chiles while softening them and taking away any bitterness, they are washed, quickly heated on a griddle, and soaked in hot...Letter to Zarela Restaurant Staff- Circa 1989
Maybe this why we lasted so long! Dear Staff: I had called this meeting, first to thank you for all the hard work, but also because I am frightened at what is happening in the restaurant business these days. We are one of the few restaurants that are...
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.