Miahuatlán-Style Tamales (Tamales Miahuatecos)
María Concepción Portillo de Carballido, the well known Oaxacan cooking teacher, introduced me to these pumpkin-enriched tamales from the neighborhood of Miahuatlán in the Sierra Madre de Sur. I included an adapted version of the recipe in my first book, but it is so...
Pork with Mashed Pumpkin (Puerco con Calabaza)
Pork with Mashed Pumpkin (Puerco con Calabaza) This Pork with Mashed Pumpkin is one of my absolute favorite Mexican pumpkin recipes. The sauce can be served as a soup or as a pasta sauce even. I’ve served it with pumpkin agnolotti. 2 pounds boneless pork butt (cut in...
Mi Papi -José Martínez Solano
Up until the time of her death my mother was complaining about my dedication in my first book, Food from my Heart. I wrote: ” To my mother who gave me my spirit, my father who gave me my soul, and my children who let me...
Coffee Crunch Cake
Coffee Crunch Cake Every Christmas, I make this spectacular cake that I learned to make from Jack Lirio, a San Francisco cooking teacher in 1976. Jack’s eccentric book, Cooking with Jack Lirio, (William Morrow & Co. 1982) is out-of-print so I’ll share his recipe...
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.