Afro-Mexican Cooking Class with Raquel Torres Cerdan: Four Recipes
All photos by Carlos Baizabal. Raquel objected to this photo because the bracelets are not hygienic. So don’t wear them when you slice malanga, and especially when you fry it. Those studs will get really hot. This is not really a recipe. Fry the malanga slices...
Finishing School in Guadalajara: Breadcrumb Flowers and Cooking
Mexican Wedding Cookies (Polvorones de Nuez), Savory Corn Bread (Torta de Elote) Prompted by my upcoming trip to Guadalajara where I’ll be revisiting old haunts and seeing my university mates, I started thinking how I got to Guadalajara from El Paso, Texas, in...
Fruit Ades (La Samaritana Serves Aguas Frescas)
My mother had a strict rule at the ranch: We were allowed to have Coca-Cola only once a week, a small bottle every Sunday. The rest of the week she would make delicious refreshing agues frescas (fruit ades) of whatever fruit was available. Dried tamarind and hibiscus...
Seven Basic Rules for Cooking Mexican Food
A friend from Austria visited me on a day when there were several volunteers helping put together a tasting of some new dishes I’ve been working on. He was amazed, almost incredulous, that someone would give up their Sunday to come and help me. Yet for my volunteers,...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...
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.