Cauliflower Five Ways
Cauliflower Pancake (Torta de Coliflor), Roasted Cauliflower Florets, Cauliflower Cakes, Escabeche Casa del Sol, Cauliflower with Ranch-Style Sauce (Coliflor en Salsa Ranchera) For years, every spring, summer, and fall I’ve made my weekly pilgrimage to the Union...
Scallops with Roasted Garlic, Jalapeños, and Toasted Almonds (Callo de hacha)
I learned to make these luscious scallops with roasted garlic, sliced fresh jalapeños, toasted almonds, and lime juice from Barbara Costikyan, who made it possible for me to earn a living fresh off the catering truck. I had driven cross country with my two boys to...
Stuffed Poblano Chiles (Poblanos rellenos)
Stuffed Poblano Chiles (Poblanos rellenos) This recipe for stuffed poblano chiles will be forever associated for me with rock star Robert Palmer who was a good customer of my restaurant Zarela, and became a close friend. The first time he dined at Zarela, he ordered...
Northern-Style Chorizo (Mexican Fresh Sausage Mixture)
Some of my earliest ranch memories are of the butchering/cooking sessions that followed every time we slaughtered a hog. This was always cause for celebration because all the women of the ranch congregated in our kitchen to help, laugh, and gossip, and everyone got...
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.