Poached and Sautéed Chicken (Pollo guisado)
Poached and Sautéed Chicken (Pollo guisado) This is one of my real standbys, the basis of many dishes at Zarela. As the chicken emerges from the stockpot it is plain poached chicken, ready to be pulled into shreds and used as is. You can do this if you want — but I...
Tortilla Casserole (Chilaquiles)
Tortilla Casserole (Chilaquiles) In Mexico, chilaquiles are eaten for breakfast. I used to make them as a brunch dish at home. But at Zarela, they became our most popular luncheon and dinner appetizer, which I suppose says something about different breakfast...
Delitefully Mexican New Recipes
This is the way I cook now and you can too! The recipes are simple to prepare, nutritious, and flavor packed. Shredded Beef Salad (Salpicon de res) Photo by Lazaro Azar “Salpicon” is not exactly a precise term. Depending on the context, it can refer to different kinds...
Peeling and Working with Green Plantains
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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.