Hand-ground Masa (Masa molida a mano)
In the Mexican kitchen, masa (Spanish for “dough”) is what you get by grinding fresh Nixtamal into a mass. When I say that Veracruzan corn dishes are incomparable, masa is the most crucial thing I can think of. With no added fancy ingredients, the corn has...Nixtamal
Many centuries ago, Mexican cooks discovered that as good as corn is when eaten fresh or dried, it takes on an exciting new identity when treated with a solution of wood ashes, burnt seashells, or some other natural alkali. The process is called nixtamalización....
Eggplant Veracruzana
Eggplant Veracruzana I love this time of year when the green market is brimming with the wide assortment of produce that inspired this late summer Mexican vegetable dish. I made my salsa Veracruzana (Veracruzan sauce), which is at its best when tomatoes are...
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.