Green Chile Con Carne (Carne con chile verde)
Green Chile Con Carne (Carne con chile verde) This dish of my mother’s is great for doubling. It freezes well, and she recommended to keep a few pints of it on hand. It’s good as a filling for burritos, tostadas, and crisp taco shells (just drain it well first), and...Flour Tortillas (Tortillas de harina)
This Europeanized (but now totally Mexican) takeoff on the pre-Columbian tortilla idea was made possible by the Spanish introduction of pigs (for lard) and wheat, which grew beautifully in parts of the north central regions. In my childhood in the North we had corn...
Blackberry Atole (Atole de mora)
I don’t know anything more truly Mexican, or more baffling to foreigners, than atoles. It’s a concept that we who grew up with them have trouble describing in English. I’ve tried calling them “gruels” and seen otherwise broadminded Anglos look pained at the thought....Veracruzana Sauce (Salsa a la veracruzana)
I am making some salsa veracruzana, the famed Old World-New World tomato sauce from the state of Veracruz, where it is often served with red snapper or huachinango. I am serving it with zucchini blossoms, filled with a queso fresco-cotija filling, lightly battered in...
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.