Cheese and Potato Chowder (Caldo de queso)
Cheese and Potato Chowder (Caldo de queso) This cheese and potato chowder is a specialty of the state of Sonora but can also be found in other states in northern Mexico. My mother’s version from her book, Mexican Family Cooking (Ballantine 1987) is perfect. I made it...
Anaheim Chiles – 4 recipes
If you live in the American Southwest, the smell of roasting Hatch green chiles fills the air for miles at this time of the year. It triggers the memory of meals cooked with my mother on the huge wood stove at our ranch in Chihuahua, Mexico and makes my mouth water...Griddle-roasting Chiles and Vegetables
Photo by Laurie Smith www.lauriesmithphoto.com Griddle roasting chiles and vegetables is both a flavor principle and an essential technique for achieving true Mexican flavor. It aids in removing the peel and adds a haunting smoky flavor. Don’t be tempted to...
Chicken in Almond Sauce (Almendrado de pollo)
Chicken in Almond Sauce (Almendrado de pollo) This chicken in almond sauce was the first dish I ever ate in Oaxaca, at a little stand in the Mercado 20 de noviembre in Oaxaca City. It was the start of my love affair with Oaxacan food. The sauce was rich and full of...
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.