Chipotle Paste (Adobo de chipotle)
This is not a traditional sauce but an improvisation I’ve happily been using for a number of years. I include it here because canned chipotle chiles are an easy introduction to two delicious flavors that will enlarge your understanding of Mexican food: Smoked...Cornmeal Crepes (Crepas de maiz)
Cornmeal Crepes (Crepas de maiz) 1 cup all-purpose flour (sifted before measuring)¾ cup finely ground yellow cornmealPinch of salt4 eggs2 cups half-and-half1 cup milk⅔ cup melted butter (divided) Combine flour and cornmeal in large mixing bowl. Add a pinch of...Chipotle Spice Powder
Chipotle Spice Powder 10-12 dried chipotle or morita chiles1 teaspoon coriander seeds1 teaspoon cumin seeds½ teaspoon black peppercorns1 teaspoon Mexican oregano Preheat oven to 300˚FWipe the chiles clean with a damp paper towel. Spread on a baking sheet and toast in...Yucatan Marinade (Adobo Yucateco)
I remember Ernesto, a workman on the ranch where I grew up, making adobes early one summer with boys he brought in from town to help. They would make the mixture with dark mud from the arroyo, adding water to make it more liquid and removing big rocks from the mixture...
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.