Cauliflower with Ranch-Style Sauce (Coliflor en salsa ranchera)
Cauliflower with Ranch-Style Sauce (Coliflor en salsa ranchera) At the restaurant we made these without the cheese but the ones you see here do have the cheese. Though they don’t look quite as good as the original and are harder to make, they are delicious. 1...
Cauliflower Cakes
Cauliflower Cakes One of the most popular vegetables at Zarela were our broccoli cakes and I’ve taken to making them with different vegetables and they are all delicious. I especially like these that I came up with the other day. 2 cups very finely chopped...
Cauliflower Pancake (Torta de coliflor)
A favorite appetizer at my restaurant Zarela used to be small deep-fried tortitas (fritters) of broccoli florets in a delicate batter. They’re not something I’d cook for myself at home, but they were the inspiration for this streamlined dish based on cauliflower. It’s...
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...
Gorditas (Little Fat Ones)
Gorditas were a favorite way to entertain in Juárez. My sister Clarissa had friends who would hire a woman to come to their house and make gorditas for parties. So I started doing them for my clients, with great success – people love watching a steady stream of fresh...
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.