Sour Cream Mixture (Crema agria preparada)
This is an endlessly adaptable formula for which American sour cream, though unlike the crema of my childhood, works well. I also use it to make chilaquiles, my famous Creamy Rice Casserole (Arroz con Crema y Poblanos), crab enchiladas, and as a dip or sauce for fried...
Roasted Fish
Nothing flummoxes home cooks more than cooking fish, particularly head-on whole fish. I steam, grill, pan-fry, and roast whole fish. This is my favorite way to prepare fish, even though it isn’t particularly Mexican. Roasted Fish I often parboil potatoes or turnips...
Lamb with Tamarind and Chiles
When I wrote the Facebook post just as I was starting to make the fantastic lamb with tamarind, coconut, and chiles, I first attempted it with sirloin that was on sale at my local grocery store instead of the called-for lamb. It was not as delicious — it needs...
Chicken with Mango Salad (Ensalada Girasol)
We originally made this dish with French-cut chicken breast. What does that mean? The ribs are removed from the breast, the skin is left on, as is the wing, or a least the drumette part. It’s great for grilling but not good for roasting in my opinion. So I got a whole...
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.