Pickled Jalapeños stuffed with Tuna (Chiles Jalapeños en Escabeche)
Pickled Jalapeños Stuffed with Tuna (Chiles jalapeños en escabeche) If you have a bumper crop of jalapeños, pickling is the way to go, even though you can roast a few and put them in baggies unpeeled, in the freezer and take them out as needed. However if pickling is...Hashed Chicken or Pork (Tinga de pollo)
Hashed Chicken or Pork (Tinga de pollo) This is a great way to use leftover roast pork but also beef or chicken. If you have no suitable leftovers, it is worth roasting or braising a piece of meat just for this purpose. I like to always have chicken stock on hand and...
Green “She-Man” Sauce (Salsa macha verde)
Green “She-Man” Sauce (Salsa macha verde) In San Andrés Tuxtla we were treated to a magnificent luncheon at La Caperucita, a magnet for good eating in the Tuxtlas area. (The name refers to the fairy tale of Little Red Riding Hood, “Caperucita Roja,” and a...James Beard Foundation Who’s Who
Last night a dream of mine was realized when I was inducted into the James Beard Foundation’s Who’s Who. It is special indeed to be recognized by your colleagues and I thank you all who voted for me. We were not allowed to say a few words but, if they had,...
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.