Marinated Pork Strips (Cecina enchilada)
In Spanish and Mexican cooking, cecina can refer to many jerky-like or salt-cured meats. In Oaxaca it usually means long, thin pork strips almost like ribbons of meat, allowed to air-dry for a few hours before being pan-broiled. Sometimes cecina is seasoned just with...
Delitefully Mexican Recipes for When It’s Too Hot to Cook: Part 1
Though we’ve hardly had a spring, today feels like summer. It’s hot and humid, which can make cooking less fun. With the temperature hitting 90 degrees today, the thought of turning the stove on, much less the oven, is not enticing. So I turn to my old...
Slow-cooked Pork Yucatán-style (Cochinita pibil)
My fondest memory of this dish comes from a course on Regional Mexican Food at the Culinary Institute of America at Greystone when they invited Silvio Campos, an indigenous Mayan that stood at most 4′ 9″. He prepared this in a specially dug pit and served...
Shrimp Salad (Ensalada de camarón)
Shrimp Salad (Ensalada de camarón) This Delitefully Mexican© recipe hails from Veracruz and is quick, easy, light, and versatile. In dishes like this, garnished with raw onion, I really value the freshness of Mexican onions. You can use bulb or spring onion. Red...
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.