Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo)
Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo) I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand...
Crimped Corn Tartlets (Picadas)
“Picada,” literally “pinked” or “pricked,” refers to the way you’re supposed to crimp up the edges of a small tortilla so as to form a shallow tartlet shell for spreading with a few simple toppings and serving as either a breakfast or supper snack. You may have...
Ceviche en Chamoy
Ceviche en Chamoy When I was young, we used to go to Mexicali, Baja California, every summer on our way to visit my grandmother in La Jolla. It was also our yearly trip to Disneyland. We’d stock up on saladitos (Chinese plums cured in salt and sugar), and chamoys,...
My Debut at Tavern on the Green 1981
Tonight I will be attending the reopening of Tavern of the Green under new owners. I made my New York City debut at Tavern on The Green in April, 1981. It’s a very lovely story and, because it is so timely, I am going to dare to post an extremely rough,...
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.