Frijoles Charros
Frijoles Charros A favorite Sunday afternoon activity in Ciudad Juarez, across the border from El Paso, is to go out to the outskirts of the city and eat tacos al carbon. They are sold in small but very clean stands. The atmosphere is festive and totally Mexican, with...
Dining in Paris, October 19
While not exactly Proust’s Madeleine, two things can immediately transport me to Paris: the thick anise-flavored aperitif Ricard and a seafood plat or tower. I often order a Ricard in New York but it doesn’t taste the same when it is not served in...
Bread for the Days of the Dead (Pan resobado)
This is typical of the sweet yeast breads that are made in the Valley of Oaxaca for the Days of the Dead, November 1 and 2. Gabriel Cruz Aguilar, a master baker in the town of San Antonino in the Valley of Oaxaca, uses this dough for his Days of the Dead loaves. In...
Dining in Paris -October 17 and 18, 2017
Friends in the know gave me excellent recommendations as I planned my culinary adventure in France. My mission was to find affordable, woman and single diner-friendly restaurants where I could have memorable meals of exciting, well-prepared food. I succeeded...
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.