Quinoa Cooked in Tomatillo Salsa (Quinoa con tomatillo)
Quinoa Cooked in Tomatillo Salsa (Quinoa con tomatillo) Quinoa is a real newcomer to Mexican cuisine, but has carved out a place for itself almost as quickly in Mexico as in the United States. I cook it often, delighted with its versatility and delicate texture. When...
Pickled Jalapeños
Pickled Jalapeños In Oaxacan marketplaces there are always plastic bags full of freshly pickled jalapeños — very good, but the ones that diligent cooks usually prefer to make at home are fantastic. It’s a good way to preserve a bumper crop of jalapeños. The canned...
Chayote-Ade (Agua fresca de chayote)
Chayote-Ade (Agua fresca de chayote) No aspect of Mexican cuisine gives more joy to Mexicans and visitors alike than the wonderful galaxy of cool, refreshing drinks (aguas frescas) made with every kind of fruit. They are like lemonade and orangeade transposed to a...
Corpus Christi Salad (Ensalada de Corpus Christi)
Corpus Christi Salad (Ensalada de Corpus Christi) The Feast of Corpus Christi falls on a Thursday between May 20th and June 20th. In the city of Puebla I encountered a beautiful, unusual salad served during the fiesta with an assortment of fruits and vegetables that...
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.