Chicken with Mango Salad (Ensalada Girasol)
We originally made this dish with French-cut chicken breast. What does that mean? The ribs are removed from the breast, the skin is left on, as is the wing, or a least the drumette part. It’s great for grilling but not good for roasting in my opinion. So I got a whole...
Crunchy Brussels Sprouts
Crunchy Brussels Sprouts 12 brussels sprouts (about ½ pound)Salt3 tablespoons olive or canola oil6 garlic cloves (peeled) El Tajin Chile Limon Wash the brussels sprouts thoroughly and let dry. Cut in half lengthwise and sprinkle with salt.Add oil to a medium-size pan,...
Tuna Turnovers (Empanadas de Atún)
My friend Elisa sent me her friend’s grandmother’s recipe for these tuna turnovers that I remembered from my university years in Guadalajara, Jalisco. During Lent, bakeries would feature them on Friday. Tuna Turnovers (Empanadas de Atún) Tuna Turnovers are...
Oven Roasted Cauliflower
Oven-roasted Cauliflower I haven’t left my apartment in 21 days and cooking almost every day. That is, except for take out night to support the restaurant business. I go for easy, healthful recipes like this. 1 head cauliflower2 cloves garlic¼ cup cilantro...
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...
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.