Meatloaf (Pastel de carne del Istmo)
No one can say that this meat loaf is boring! It absolutely explodes with intense flavors, including various smoked, canned, or pickled ingredients that are popular in the Isthmus of Tehuantepec. This dish is a favorite there at the parties accompanying...
Mexican Vegetable Fritters, Broccoli
“Tortitas” are a family of fritters made by coating a raw or blanched central ingredient (anything from watercress to gasparitos, the spectacular red blossom of the colorín tree) in a little flour and a delicate batter of eggs beaten very light, then frying small...
Queen Elizabeth’s Soup (Caldo Tlalpeño)
Queen Elizabeth’s Soup (Caldo Tlalpeño) In Guadalajara I encountered not only Jaliscan recipes, but dishes from different parts of Mexico. This delicious soup from Tlalpan, a suburb of Mexico City, is one that I remember having with my parents when they came to...
Pancake-like Enchiladas from Sonora (Enchiladas de chorro)
Pancake-like Enchiladas from Sonora (Enchiladas de chorro) A few years ago, we honored Josefina Velasquez de Leon on our Days of the Dead celebrations. It was then that I discovered this recipe for pancake-like enchiladas from my native state of Sonora. They are not...
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.