Pancake-like Enchiladas from Sonora (Enchiladas de chorro)
Pancake-like Enchiladas from Sonora (Enchiladas de chorro) A few years ago, we honored Josefina Velasquez de Leon on our Days of the Dead celebrations. It was then that I discovered this recipe for pancake-like enchiladas from my native state of Sonora. They are not...
Zarela’s Christmas Pork and Root Purée
This recipe for pork with sauerkraut is adapted from the Joy of Cooking (I think) and comes to you via Mary Jo Schwalbach Gitler. The root purée is mine. Zarela’s Christmas Pork and Root Purée Arthur wrote:This year, however, we were in for a slightly different treat....
Catalán Lamb and Bean Cassoulet
This Catalán lamb and bean cassoulet is not an easy recipe to make but, if you’re stuck at home in a blizzard or want to honor your friends by preparing a complicated and delicious dish, this is it, and it’s worth every minute of intense labor. This is the original...
Scallops with Roasted Garlic, Jalapeños, and Toasted Almonds (Callo de hacha)
I learned to make these luscious scallops with roasted garlic, sliced fresh jalapeños, toasted almonds, and lime juice from Barbara Costikyan, who made it possible for me to earn a living fresh off the catering truck. I had driven cross country with my two boys to...
Stuffed Poblano Chiles (Poblanos rellenos)
Stuffed Poblano Chiles (Poblanos rellenos) This recipe for stuffed poblano chiles will be forever associated for me with rock star Robert Palmer who was a good customer of my restaurant Zarela, and became a close friend. The first time he dined at Zarela, he ordered...
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.