San Blas by Pedro de Aguinaga
I asked my dear friend Pedro, a wonderful writer and a good illustrator, to write some articles for me in Spanish. This sweet piece tells about how his father used to plan the routes for their frequent trips to Mexico City and other parts of the country based on...Why I love to teach
One of the most frustrating things to me is the fact that there are n0 inexpensive venues where I could give cooking classes without having to charge an arm and a leg. I get so many requests for cooking lessons and have no where to give them where it will be worth my...
Letter to Mom
One year my son, Aaron Sanchez, chef-owner of Paladar and Centrico restaurants in New York and Food Network star of Chefs vs City, Chopped and The Best thing I Ever Ate, put up a letter on his website that I will share with you because, though he’s...Oaxacan Tamales de Mole Amarillo
Since pre-Hispanic times, tamales have been the number one festive food. Everywhere in Mexico tamales are fiesta food — the equivalent of saying, “Let’s party!” On all occasions like weddings, baptisms, village saint’s days and the Days of the Dead when only the best...
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.