Hello,

Just learned about the restaurant from fellow Loretto Alums, and will be in town next weekend.  I was hoping to enjoy a meal but the restaurant hours are either not posted on the website or I am blind.  Can someone help?

Thanks so much for catching that.  I'll make sure that we correct that.  The restaurant is open for lunch Monday-Friday from 12 -3:00PM.  We open for dinner from 5:00 - 11:00PM Monday through Thursday, 5-11:30 on Friday and Saturday and 5-10PM on Sundays.

Thank you,

Veronica Jarmiolowski

Loretto Academy Class of '83

Hello, I love your restaurant but recently discovered I have a gluten allergy. Are any of the items on your menu gluten free, or can they be prepared as such?
Thanks so much!
Jen

Dear Jen:

Most of our recipes are gluten-free,  The shrimps with chipotle do sit on top of a piece of bread and you should avoid them as well as the flour tortillas that come with the fajitas, queso fundido, lamb barbacoa. Interestingly enough, the rice flour bread is gluten free.  But please ask your waiter befoe you  order in case the chef has used flour as a thickener with anything.

Z 

Zarela Martinez,

Hello, i am Joseph Vargas and am here on vacation to visit New York.  I am a sous chef at a popular Seattle seafood restaurant in the Capitol Hill district whose menu rotates quarterly and focuses on coastal cuisines from around the world. I have been working here since May, 2000 and have definately learned and improved my culinary skills.  We've gone from the Basque region to Hanoi to Australia to Greece to, of course many, many Central and South American countries.  We are 2/3rds into our Roman menu and will begin Veracruz.  We recently bought your book, "Veracruz", and enjoy reading your history with the country of Mexico and the much knowledge you bring to the reader.  I told my Chef and fellow sous chef that I would be visiting your restaurant Tuesday, June 24th for a pre-birthday dinner (June 28th).  I am looking forward to visiting Zarela Restaurant and sharing my experience with my fellow co-workers as they are waiting to hear from me.

Thank you for your time and congratulations on much success with you and your quests in life.

Joe Vargas

Dear Joe:

There is no email address listed with your letter so I will answer briefly.  I am delighted that you are working with my Veracruz book and please do not hesitate to email me if you ever have any questions.  When you go to the restaurant tonight, please pick up a card with my email address.  I unfortunately will not be there this evening but will make sure that you are well taken care of and hope that you enjoy your meal. 

All best,

Zarela 

Hello Zarela.

I am from southern California.  My husband and I love Mexican food.  I heard about your website through L.A. Times.  I was so excited to try your rice with roasted tomatoes recipe.  The flavor was delicious and balanced.  The texture, however, was not what I usually find when I dine out--the rice was too mushy.  Pureeing the roasted tomatoes with garlic gave me about 2 cups of liquid.  Then I added the 5 cups of chicken stock....I think this is where the rice became oversaturated....  I just wanted to double check that the recipe really does call for 5 cups of chicken stock for 2 cups of rice.

As an aside, do you think dried oregano would work in salsa if I don't have fresh oregano? 

 Answer:

Good catch!  I think it should read 4 cups of stock but will test the recipe again this weekend and will let you know if that is not correct.

I never use fresh oregano in my salsa because dried Mexican oregano is wonderful.

Thanks,

Z 

Hi, I am trying nixtamalization with my own flour corn grown in the backyard. What is the proportion of ashes to corn? Last night I boiled some ashes with my rainbow corn kernels and let it sit overnight. This morning they were very tender and swelled, very tasty to be popped right into the mouth and when mashed together were super sticky like pizza dough. But I could not tell difference between outer shell and the "flower", it was all very soft, nothing rubbed off and nothing was visible in the water. Any suggestions?