Vermicelli (Fideo) and Mole Layered Casserole
Vermicelli (Fideo) and Mole Layered Casserole This recipe is from my friend, Mexico City caterer Victor Nava. It’s a favorite of my guests every time it’s on the menu. Fideo usually comes in one of two ways: Either rolled into nests or cut into small pieces. It’s...
Yellow Mole (Mole Amarillo)
This is one of the seven major Oaxacan moles. There are two main kinds, each with infinite variations. (If you ask ten Oaxacan cooks about mole amarillo, you will probably get ten quite different recipes and also realize that no one bothers to use the full name...
Zarela Pastry Chef, Ed Bonuso’s, Chocolate Glaze
Zarela Pastry Chef, Ed Bonuso’s, Chocolate Glaze I like to top Manu’s Flourless Chocolate Cake with Eddie’s delicious glaze. Of course, his version would be perfect but I don’t have a cake rack and the chocolate makes a puddle instead of being perfectly smooth like...
Corn Tortillas, Picadas, Sopes and Tlacoyos Demonstration
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.