Plantain “Lasagna” with Refried Black Beans and Mole
Plantain “Lasagna” with Refried Black Beans and Mole My Facebook friend, Joyce Colon, told me about a layered plantain dish she grew up on in Puerto Rico. It occurred to me that I could do something similar with plantains, refried beans, mole, and shredded cheese atop...
Mexican Seafood Frittata (Torta de mariscos)
This seafood frittata (torta de mariscos) would have to be close to the top of any list of classic, peerless, sensational Veracruzan dishes. You find different versions everywhere, but it belongs mostly to the central southern coasts and waterways of Sotavento. I call...
Roasted Fish with Chile-Water (Pescado asado con agua-chile)
The only fish I ever ate while growing up was the heavily battered, deliciously crunchy fried fish at Luby’s Cafeteria in El Paso, Texas. So it stands to reason that I never learned to cook fish either. In fact until recently, I was reluctant to cook fish at home....
Backyard Rabbit and Artichoke Paella
Backyard Rabbit and Artichoke Paella This is not one of the easiest recipes to prepare but it is a great one-dish meal and one of my favorite ways to entertain. I prepared this dish with chicken one time but it was not as good as the rabbit version. The recipe by Jeff...
Chicken Tagine with Preserved Lemons and Green Olives
Many years ago, someone from the New York Times called to ask me what I would cook for a man if I wanted to seduce him. I imagine that they expected me to say that I would make a mole or some other Mexican classic but I surprised them by creating a menu of mostly...
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.