Hashed Chicken or Pork (Tinga de pollo)
Hashed Chicken or Pork (Tinga de pollo) This is a great way to use leftover roast pork but also beef or chicken. If you have no suitable leftovers, it is worth roasting or braising a piece of meat just for this purpose. I like to always have chicken stock on hand and...
Grill-Smoked Salmon with Chipotle Mayonnaise (Salmon ahumado al chipotle)
It’s grilling season and this is one of my favorite recipes for summer entertaining. I serve it on a fish platter whole with the chipotle mayonnaise on the side. The picture shows how the salmon was served at Zarela and how you could serve it individually. There is a...Mussels Margarita (Mejillones a la margarita)
Mussels Margarita (Mejillones a la margarita) No, no one named Margarita gave me this recipe. It’s just me doing what I have criticized in others: Using nontraditional combinations of ingredients, in this case white tequila, lime juice and orange juice instead...Chile-Lime Sauce (Chile-Limón)
When my friend/almost daughter Annie came to the house one day she saw my bottle of commercial chile limón seasoning made by the producers of the very popular and delicious hot sauce La Valentina and said, “There’s one in every Mexican household,” and I must admit I...Yucatan Marinade (Adobo Yucateco)
I remember Ernesto, a workman on the ranch where I grew up, making adobes early one summer with boys he brought in from town to help. They would make the mixture with dark mud from the arroyo, adding water to make it more liquid and removing big rocks from the mixture...
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.