Fish with Salsa Veracruzana (Pescado a la Veracruzana)
I am making some salsa Veracruzana, the famed Old World-New World tomato sauce from the state of Veracruz, where it is often served with red snapper or huachinango. I am serving it with zucchini blossoms, filled with a queso fresco-cotija filling, lightly battered in...
Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo)
Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo) I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand...
Eggs with Shrimp (Huevos con camarones)
Over breakfast at the Hotel Doña Lala in Tlacotalpan I had a stimulating conversation about the regional food with the dignified and beautiful seventy-eight-year-old patrona, Doña Debora Iñiquez Vives, and Tlacotlalpan’s handsome young mayor, Hilario Villegas Sosa....
Scrambled Eggs with Black Beans (Huevos tirados)
Scrambled Eggs with Black Beans (Huevos tirados) Huevos tirados are literally “throwaway eggs” — why, I’m not sure, since no one in his or her right mind would apply a term like “throwaway” to anything so delicious. The general idea of the dish is a combination...
Huitlacoche Crepe Casserole
Huitlacoche Crepe Casserole This is one of my favorite party dishes. It is quite labor-intensive but the different elements can be prepared and assembled one or two days in advance and all you have to do the day of the party is put it in the oven. I serve it as a...
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.