Vermicelli (Fideo) and Mole Layered Casserole
Vermicelli (Fideo) and Mole Layered Casserole This recipe is from my friend, Mexico City caterer Victor Nava. It’s a favorite of my guests every time it’s on the menu. Fideo usually comes in one of two ways: Either rolled into nests or cut into small pieces. It’s...
Yellow Mole (Mole Amarillo)
This is one of the seven major Oaxacan moles. There are two main kinds, each with infinite variations. (If you ask ten Oaxacan cooks about mole amarillo, you will probably get ten quite different recipes and also realize that no one bothers to use the full name...
Zarela Pastry Chef, Ed Bonuso’s, Chocolate Glaze
Zarela Pastry Chef, Ed Bonuso’s, Chocolate Glaze I like to top Manu’s Flourless Chocolate Cake with Eddie’s delicious glaze. Of course, his version would be perfect but I don’t have a cake rack and the chocolate makes a puddle instead of being perfectly smooth like...
Marinated Green Chiles Ana Linda (Rajas Ana Linda)
Marinated Green Chiles Ana Linda (Rajas Ana Linda) This is my grandmother’s recipe and I love to eat it in a freshly made flour tortilla which does not work for this section but a freshly made corn tortilla is just as good or better. I adapted the recipe from my...
Julie Sahni’s Chicken Kabuli
Julie Sahni’s Chicken Kabuli People are always surprised to learn that I don’t eat Mexican food all the time. I, in fact, seldom eat full Mexican meals at home. I regularly have huevos con chorizo (scrambled egg with homemade chorizo), a quick quesadilla, add poblanos...
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.