Shrimp Soup (Caldo de camarones)
You probably know one or two people who can do everything and do it well, or even brilliantly like virtuoso violinist Alberto Villalobos, the gorgeous middle child, of the Villalobos Brothers. I write often about them, not only because they are immensely talented,...
Huitlacoche Soup (Caldo de huitlacoche)
Huitlacoche Soup (Caldo de huitlacoche) 3 tablespoons lard preferably home-rendered (or vegetable oil)1 medium white onion (sliced in thin half-moons; about 1 cup)2 cloves garlic (minced)3 poblano, Anaheim, or California long green chiles (roasted, peeled, seeded, and...
Marinated Ancho Chiles a la Luz Barreras (Chiles anchos Nana Luz)
Catere Victor Nava stuffs his chiles with cheese; we use a chicken or pork and dried fruit filling like they do at Las Mercedes. The intro is long but sweet and comes from my first book, Food From My Heart. This is another of the wonderful dishes shared by Margarita...
Red Snapper Hash (Salpicon de huachinango)
This recipe for red snapper hash has become my signature dish, but actually I adapted it from one of the dishes my mother found when everyone was passing recipes on to me in El Paso. It was originally done with crab, but here the cost would be prohibitive for what was...
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.