Shrimp or Langoustines in Chipotle Sauce (Camarones o Langostinos Enchipotlados)
Shrimp or Langoustines in Chipotle Sauce (Camarones o Langostinos Enchipotlados) When I had this bold, simple version of a Veracruzan classic at the Casa Bonilla restaurant in Coatepec, it was made with langostinos, about the size of French langoustines. Here I...
Reddish Mole (Coloradito)
Reddish Mole (Coloradito) Call it mole coloradito if you want to stand on ceremony but everyone in Oaxaca just says "coloradito." There are many versions, some made with chocolate and some without.Coloradito is unusual among Oaxacan moles in that it is often...Pork with Cabbage from Quintana Roo (Makum de repollo)
Pork with Cabbage from Quintana Roo (Makum de repollo) I’ve been craving this delicious, simple to make braised pork shoulder with cabbage from Quintana Roo (makum de repollo). It tasted very much like the one I had at Lol Be in Chetumal, Quintana Roo. The spices mix...Quinoa Cooked in Tomatillo Salsa (Quinoa con tomatillo)
Quinoa Cooked in Tomatillo Salsa (Quinoa con tomatillo) Quinoa is a real newcomer to Mexican cuisine, but has carved out a place for itself almost as quickly in Mexico as in the United States. I cook it often, delighted with its versatility and delicate texture. When...
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...
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.