Table Sauces: Pico de Gallo and Tomatillo Salsa
Table sauces and how to cook with them…
How to Make Masa
Photo Laurie Smith Many centuries ago, Mexican cooks discovered that as good as corn is when eaten fresh or dried, it takes on an exciting new identity when treated with a solution of wood ashes, burnt seashells, or some other natural alkali. The process is called...Hand-ground Masa (Masa molida a mano)
In the Mexican kitchen, masa (Spanish for “dough”) is what you get by grinding fresh Nixtamal into a mass. When I say that Veracruzan corn dishes are incomparable, masa is the most crucial thing I can think of. With no added fancy ingredients, the corn has...Nixtamal
Many centuries ago, Mexican cooks discovered that as good as corn is when eaten fresh or dried, it takes on an exciting new identity when treated with a solution of wood ashes, burnt seashells, or some other natural alkali. The process is called nixtamalización....
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.