Wilted Spinach (Espinacas)
Wilted Spinach (Espinacas) This dish always brings back memories of the wild greens that we gathered to cook on the ranch. We called them quelites, a name applied in Mexico to various sorts of leafy green plants. Our quelites always grew around water holes and were a...
Rice Drink (Horchata de arroz)
Rice Drink (Horchata de arroz) If you travel to Mexico, you will see many street stands selling only fresh cold beverages. Most are made from fresh fruit. This, which like the French orgeat must go back to some medieval Mediterranean original, is the mysterious white...
Salade Nicoise
Salade Nicoise People are always surprised when I post something that is not Mexican and I understand but I cook and eat foods from all over the world. Today I made my last Salade Nicoise of the year. This is a summer dish and, though it's early fall, the...
Pomegranate Salsa/Salad
Pomegranate Salsa/Salad Pico de Gallo de Granada was the name given by the Reforma newspaper in Mexico City to this wonderfully fresh and lively salad. (In the north of Mexico and in some parts of the US, pico de gallo refers to a table salsa, but in central Mexico it...
Pears with Chipotle
Pears with Chipotle I should have photographed them immediately. They are more delicious than they look. I just had them with a boneless chicken breast rubbed with garam masala and pan-fried and they were the perfect accompaniment.I had intended to make a pear galette...
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.