Delitefully Mexican Salads with Fruit
Fruits in Mexico are picked at their peak and taste like they are meant to. Street carts and store fronts offer a variety of cut fruits — mangoes, pineapple, watermelon and other melons, with a squeeze of lime and a sprinkle of powdered red chile or hot sauce....
Shredded Beef Salad (Salpicon de res)
Salpicon is not exactly a precise term. Depending on the context, it can refer to different kinds of hash or salad. In the Ciudad Juárez-El Paso border area where I began my catering career, it meant a colorful salad of shredded beef with other sliced or diced...
Zarela Savory “Cornbread” (Torta de elote)
Zarela Savory “Cornbread” (Torta de elote) At the Instituto Familiar y Social, I learned a zucchini dish with a consistency something like a moist, cakey bread, called torta de calabacitas. Over the years I’ve found it a good basis for departures like this version...Los Tuxtlas-Style Chile-Lime Sauce (Chile pastor)
Los Tuxtlas-Style Chile-Lime Sauce (Chile pastor) Sauces don’t get much simpler than this marriage of four or five flavors that accompanies many dishes in the Tuxtlas area. It is great with picadas or pellizcadas, but I also like it with fish and meat dishes. Chile...
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.