Castile Pumpkin Broth (Caldo de calabaza de castilla)
Castile Pumpkin Broth (Caldo de calabaza de castilla) On our recent gastronomic tour of the state of Veracruz, Mexico, Jan asked me to arrange a cooking class for him. Having taken classes with her before, I suggested Raquel Torres Cerdan. Besides being a great cook,...
Stuffed Plantains (Plátanos rellenos)
This recipe comes from a gastronomic tour of the state of Veracruz, Mexico. My traveling companion, Jan, asked me to arrange a cooking class for him. Having taken classes with her before, I suggested Raquel Torres Cerdan. Besides being a great cook, Raquel specializes...
Cactus Salad (Ensalada de nopales)
I had never had a nopalitos salad made by this method and I liked it. This is a rare chance to post the recipes in both English and Spanish. I translated Lesterloon’s original Spanish-language version. Cactus Salad (Ensalada de nopales) I had never had a...
Meatloaf (Pastel de carne del Istmo)
No one can say that this meat loaf is boring! It absolutely explodes with intense flavors, including various smoked, canned, or pickled ingredients that are popular in the Isthmus of Tehuantepec. This dish is a favorite there at the parties accompanying...
Mexican Vegetable Fritters, Broccoli
“Tortitas” are a family of fritters made by coating a raw or blanched central ingredient (anything from watercress to gasparitos, the spectacular red blossom of the colorín tree) in a little flour and a delicate batter of eggs beaten very light, then frying small...
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.