Eggplant with Pomegranate Molasses
Eggplant with Pomegranate Molasses This is another dish that I would include in a meal if I were trying to seduce a man. You can see the entire menu in ”My Seduction Meal” and try its seductive powers for yourself! Adapted from Paula Wolfert, The Cooking of the...
Zucchini Cakes with Green Onions, Cheese, and Herbs
Zucchini Cakes with Green Onions, Cheese, and Herbs This is another dish that I would include in a meal if I were trying to seduce a man. You can see the entire menu in ”My Seduction Meal” and try its seductive powers for yourself! 1½ pounds zucchini (coarsely...
Rolled Chicken Tacos (Flautas)
We’ve been eating so much fancy food that Pedro and I felt like eating some flautas with salsa and guacamole. These simple rolled tacos were favorites at my restaurant Zarela and the parties we catered. The trick to making greaseless flautas is having the right...
Frijoles Charros
Frijoles Charros A favorite Sunday afternoon activity in Ciudad Juarez, across the border from El Paso, is to go out to the outskirts of the city and eat tacos al carbon. They are sold in small but very clean stands. The atmosphere is festive and totally Mexican, with...
Bread for the Days of the Dead (Pan resobado)
This is typical of the sweet yeast breads that are made in the Valley of Oaxaca for the Days of the Dead, November 1 and 2. Gabriel Cruz Aguilar, a master baker in the town of San Antonino in the Valley of Oaxaca, uses this dough for his Days of the Dead loaves. In...
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.