Pickled Red Onions Yucatán Style (Escabeche de cebolla yucateco)
Pickled Red Onions Yucatán Style (Escabeche de cebolla yucateco) This is one of my favorite multi-purpose garnishes. It is traditionally used to top Cochinita pibil, slow-cooked pork marinated in an Achiote recado colorado. ¼ cup olive oil8 cloves garlic (whole)1...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...Chile-Lime Sauce (Chile-Limón)
When my friend/almost daughter Annie came to the house one day she saw my bottle of commercial chile limón seasoning made by the producers of the very popular and delicious hot sauce La Valentina and said, “There’s one in every Mexican household,” and I must admit I...
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...
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.