Crab Enchiladas (Enchiladas de cangrejo)
My food career was born out of necessity with little expectations or big dreams. I was working as a social worker at the Texas Department of Human Resources, was married to a widower with three children, and had given birth to my twin boys Aarón and Rodrigo Sánchez...
Roasted Fish
Nothing flummoxes home cooks more than cooking fish, particularly head-on whole fish. I steam, grill, pan-fry, and roast whole fish. This is my favorite way to prepare fish, even though it isn’t particularly Mexican. Roasted Fish I often parboil potatoes or turnips...
Lamb with Tamarind and Chiles
When I wrote the Facebook post just as I was starting to make the fantastic lamb with tamarind, coconut, and chiles, I first attempted it with sirloin that was on sale at my local grocery store instead of the called-for lamb. It was not as delicious — it needs...
Fish with Olives, Capers, and Pickled Jalapeños
Fish with Olives, Capers, and Pickled Jalapeños This is Peggy Knickerbocker's adaptation of my recipe in The Food and Life of Oaxaca! I, too, have made changes. I prefer Cerignola olives because green olives stuffed with pimentos tend to be more acidic. I could...
My Mother’s Mexican Boiled Dinner or Cocido
My Mother’s Mexican Boiled Dinner or Cocido 2 pounds lean short ribs2 pounds chuck stew meat2 pounds beef shank with marrow1 tablespoon mashed garlic2 tomatoes (peeled and cut in fourths)Salt and freshly ground black pepper2 turnips (peeled and cut in large cubes)3...
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.