Ranch-Style Shrimp
Ranch-Style Shrimp This light, easy, and flavorful dish was a Zarela Restaurant favorite. 1 teaspoon anise seed1 teaspoon whole cumin seed2 tablespoons vegetable oil1½ cups Pico de Gallo Norteño1 teaspoon crushed black pepper1 teaspoon oregano1 pound medium shrimp...
Huitlacoche Crepe Casserole
Huitlacoche Crepe Casserole This is one of my favorite party dishes. It is quite labor-intensive but the different elements can be prepared and assembled one or two days in advance and all you have to do the day of the party is put it in the oven. I serve it as a...
Giant Shrimp with Rosemary (Camarones con romero)
Giant Shrimp with Rosemary (Camarones con romero) This dish is not originally Mexican. In fact, I first tasted something similar at Joël Robuchon’s restaurant in Paris and quickly adapted it to serve at a fancy party. It is delicious, beautiful, light, easy and fun to...
Sea Bass Ceviche with Tangerine and Mango by Lesterloon Sanchez
Sea Bass Ceviche with Tangerine and Mango by Lesterloon Sanchez I must confess that I am not partial to ceviches made with fruit and any other juice except lime juice but Lesterloon made a believer out of me.This is a simple, light, refreshing, and delicious dish....
Tomatillo-Avocado Sauce (Salsa verde con aguacate)
The original recipe for this tomatillo-avocado sauce called for mashing the ingredients by hand with a mortar and pestle and mixing in the chopped avocado and the cilantro at the end so that they keep their separate character in a coarse-textured sauce. Do it this way...
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.