Corn Masa Dumplings (Bolitas de masa)
These dumplings are cousins of the chochoyotes of Oaxaca. The reason for their funny indented shape is that it helps cook them faster when added to a soup or stew. I would not try to substitute a fat other than lard. It holds them together compactly while making them...
Soup-Stew with Vegetables and Herbs (Tesmole verde)
The state of Veracruz has a rich variety of soup-stews with vegetables and herbs with similar names such as tesmole, chilpachole, chileatole. What they have in common is that they are all thickened with ground fresh corn or corn masa or dumplings. Would you believe...
Lard? Yes! Praise the Lard
It was 1991. Ruth Reichl, was the editor of the Los Angeles Times food section, and she was changing the culinary scene, mostly subtly but with a wake up bang directed at others. When she asked me to write an article on lard I was scared, perplexed, wary, but...
Crabs in Garlic Sauce (Jaibas en mojo de ajo)
Crabs in Garlic Sauce (Jaibas en mojo de ajo) I had this vibrant dish of crabs in garlic sauce at El Quelite in Misantla. You will note that it has mighty quantities of garlic but this time I purée it, instead of using it whole or thickly sliced as I do in many ajillo...
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.