Choice Articles Written by Zarela
Pickled Mushrooms The Los Angeles Times Praise the Lard: restoring a Fat’s Splattered Reputation A Spash of Magic The Acid Treatment The African Face of Veracruz Saveur Magazine Cuisine of the Matriarchs Food and Wine Magazine...
Ranch-Style Shrimp
Ranch-Style Shrimp This light, easy, and flavorful dish was a Zarela Restaurant favorite. 1 teaspoon anise seed1 teaspoon whole cumin seed2 tablespoons vegetable oil1½ cups Pico de Gallo Norteño1 teaspoon crushed black pepper1 teaspoon oregano1 pound medium shrimp...
Scrambled Eggs with Salsa (Huevos a la Mexicana)
Scrambled Eggs with Salsa (Huevos a la Mexicana) I have never cared much for eggs, and when I was a child this was the only form in which my mother could get me to swallow them. Here the salsa is made fresh for the dish, but you can also use any leftover salsa. 2...
Achiote Paste (Recado de adobo colorado)
When I first wrote this recipe, I started with whole annatto seeds which are hard and difficult to work with, but with so many brands of commercial achiote paste available to use as a base, I have changed the recipe. This recado is the basis of many Yucatán...
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.