Ranch-Style Shrimp
Ranch-Style Shrimp This light, easy, and flavorful dish was a Zarela Restaurant favorite. 1 teaspoon anise seed1 teaspoon whole cumin seed2 tablespoons vegetable oil1½ cups Pico de Gallo Norteño1 teaspoon crushed black pepper1 teaspoon oregano1 pound medium shrimp...
Scrambled Eggs with Salsa (Huevos a la Mexicana)
Scrambled Eggs with Salsa (Huevos a la Mexicana) I have never cared much for eggs, and when I was a child this was the only form in which my mother could get me to swallow them. Here the salsa is made fresh for the dish, but you can also use any leftover salsa. 2...
Achiote Paste (Recado de adobo colorado)
When I first wrote this recipe, I started with whole annatto seeds which are hard and difficult to work with, but with so many brands of commercial achiote paste available to use as a base, I have changed the recipe. This recado is the basis of many Yucatán...
Huitlacoche Crepe Casserole
Huitlacoche Crepe Casserole This is one of my favorite party dishes. It is quite labor-intensive but the different elements can be prepared and assembled one or two days in advance and all you have to do the day of the party is put it in the oven. I serve it as a...
Shredded Flank Steak and Anaheim Chile Stew (Ropa vieja)
Shredded Flank Steak and Anaheim Chile Stew (Ropa vieja) Ropa vieja is a traditional Spanish dish that has migrated to many Latin American countries including Cuba, Peru, and Mexico. Each country has its own version, with different ingredients and presentations, but...
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.