Flour Tortillas (Tortillas de harina)
This Europeanized (but now totally Mexican) takeoff on the pre-Columbian tortilla idea was made possible by the Spanish introduction of pigs (for lard) and wheat, which grew beautifully in parts of the north central regions. In my childhood in the North we had corn...Garlic Butter Enrichment (Ajo preparado)
Many cooks in the port city and throughout Sotavento — the prime fish and seafood areas of Veracruz state — swear by a sauce enrichment consisting of puréed garlic cooked in butter. Sometimes onion is added as well. People make up the mixture, or buy a...Achiote Paste (Pasta de achiote)
Achiote Paste (Pasta de achiote) The most commonly known Yucatecan recado is a paste based on ground achiote seeds and other flavorings, bought premixed in market stalls or commercially packaged in bars. It lends flavor and a wonderful orange-red color to many sauces....
Oaxaca Chorizo (Chorizo Oaxaqueno)
My Northern-Style Chorizo, though delicious, tastes completely different from that of Central and Southern Mexico so I am posting this variation. You pick the one you like best. I have made this wonderful sausage in the form of links, and also as a bulk mixture to be...Hand-ground Masa (Masa molida a mano)
In the Mexican kitchen, masa (Spanish for “dough”) is what you get by grinding fresh Nixtamal into a mass. When I say that Veracruzan corn dishes are incomparable, masa is the most crucial thing I can think of. With no added fancy ingredients, the corn has...
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.