My Mother’s Meatballs (Albondigas de mi mama)
My Mother’s Meatballs (Albondigas de mi mama) Albóndigas Estilo Mamá — Meatballs Like Mama MakesRecipe from Food from my Heart, Zarela Martínez, Macmillan 1992 This recipe calls to mind the llaves (outdoor water faucets) on the ranch, which were always...Clemole de Sor Juana Ines de la Cruz
Clemole de Sor Juana Ines de la Cruz I can honestly say that this is one of the best dishes I have ever tasted. The flavors bloom and play in my mouth and I almost can’t believe that something can be so good. Salt1 pound pork butt2 chicken legs2 chicken thighs½ pound...Peruvian Dried Potato Stew
Peruvian Dried Potato Stew Want to try something with completely different textures and flavor combinations? It’ll either blow your mind or not.For our Peruvian dinner last night we cooked with recipes from the Saveur Peruvian Cooking section except for this...Shrimp in Black Pepper Sauce (Camarones a la pimienta)
Shrimp in Black Pepper Sauce (Camarones a la pimienta) One of the standard Veracruzan treatments for any kind of seafood is a la pimienta — briefly pan-cooked with onion, garlic, fresh green chiles, and a hefty dose of black pepper. With a few little adjustments...Chicken in Sweet-Tart Sauce (Pebre de pollo)
When I’m in Mexico exploring a spot new to me, I always start asking people who’s the best cook in town. I tried it in Tuxpan, a Huasteca-area river town that I always think of as the city of spectacular sunsets. The invariable answer was “Angelita” –- Doña Angeles...
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.