Chipotle Vinaigrette (Vinaigreta de chipotle)
This is a good dressing to experiment with. It would be great with a grilled duck salad or any green salad. Chipotle Vinaigrette (Vinagreta de Chipotle) This is a good dressing to experiment with. It would be great with a grilled duck salad or any green salad. ½ cup...Shrimp in Garlic Sauce (Camarones al ajillo)
I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would, too, but did not have any on hand when I tested the recipe. Try it, you’ll like it. Shrimp in...
Mole from Veracruz (Mole de Xico)
Recipe from my book Zarela’s Veracruz. The mole de Xico or mole xiqueño is not as universally known outside of Mexico as the elegantly balanced mole poblano or as famous inside Mexico as the super-elaborate mole negro oaxaqueño (named for their cities of origin...
Crab Enchiladas (Enchiladas de cangrejo)
My food career was born out of necessity with little expectations or big dreams. I was working as a social worker at the Texas Department of Human Resources, was married to a widower with three children, and had given birth to my twin boys Aarón and Rodrigo Sánchez...
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.