Mexican Vegetable Fritters, Broccoli
“Tortitas” are a family of fritters made by coating a raw or blanched central ingredient (anything from watercress to gasparitos, the spectacular red blossom of the colorín tree) in a little flour and a delicate batter of eggs beaten very light, then frying small...
Eggplant Veracruzana
Eggplant Veracruzana I love this time of year when the green market is brimming with the wide assortment of produce that inspired this late summer Mexican vegetable dish. I made my salsa Veracruzana (Veracruzan sauce), which is at its best when tomatoes are...
Shrimp Salad (Ensalada de camarón)
Shrimp Salad (Ensalada de camarón) This Delitefully Mexican© recipe hails from Veracruz and is quick, easy, light, and versatile. In dishes like this, garnished with raw onion, I really value the freshness of Mexican onions. You can use bulb or spring onion. Red...
Mexican Seafood Frittata (Torta de mariscos)
This seafood frittata (torta de mariscos) would have to be close to the top of any list of classic, peerless, sensational Veracruzan dishes. You find different versions everywhere, but it belongs mostly to the central southern coasts and waterways of Sotavento. I call...
Potato Fritters (Bocaditos de Papa)
Potato Fritters (Bocaditos de Papa) Not exactly latkes but they are fried and fantastic. Happy Hanukkah to those who celebrate it! Bocadito or bocadillo means a tidbit, literally a “little mouthful.” These delicious examples were showing up all over the Isthmian city...
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.