Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle)
Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle) This is an excellent dipping sauce for crudités or tortilla chips. The chipotle adds a smoky, intriguing note. You can use more chiles for a spicier sauce. ½ pound fresh tomatillos (huks removed...
Pico de Gallo Norteño
This is an example of a salsa fresca or salsa cruda — “fresh” or “raw” sauce, meaning an uncooked sauce to be used as a condiment at table or street stall. There are many variations on salsa cruda, but this simple version is known everywhere. Pico de gallo...Tampico Green Sauce (Salsa verde de Tampico)
I serve this versatile sauce with everything from grilled fish to fried crab nuggets and even eggs, either scrambled or poached, on mornings when only a strong dose of chile can get me going. As with Camarones al ajillo, a little commercial soup base makes a big...
Green “She-Man” Sauce (Salsa macha verde)
Green “She-Man” Sauce (Salsa macha verde) In San Andrés Tuxtla we were treated to a magnificent luncheon at La Caperucita, a magnet for good eating in the Tuxtlas area. (The name refers to the fairy tale of Little Red Riding Hood, “Caperucita Roja,” and a...Jicama Relish (Jicama escabechada)
Jicama Relish (Jicama escabechada) Lillian Haines, my teacher in California, had a variation on a traditional Mexican vegetable escabeche that became one of my most useful accompaniments. The chipotle and olive oil are her additions. So is cutting the vegetables into...
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.