Corn Tortillas (Tortillas de maíz)
When Mexicans say “tortillas,” you usually bet that they are not thinking of the blah versions of flour tortillas so popular in the United States — not much different from all those other flabby all-purpose “wraps.” Nearly everywhere in Mexico, the bread of life...
My Mother’s Meatballs (Albondigas de mi mama)
My Mother’s Meatballs (Albondigas de mi mama) Albóndigas Estilo Mamá — Meatballs Like Mama MakesRecipe from Food from my Heart, Zarela Martínez, Macmillan 1992 This recipe calls to mind the llaves (outdoor water faucets) on the ranch, which were always...
Sea Bass Ceviche with Tangerine and Mango by Lesterloon Sanchez
Sea Bass Ceviche with Tangerine and Mango by Lesterloon Sanchez I must confess that I am not partial to ceviches made with fruit and any other juice except lime juice but Lesterloon made a believer out of me.This is a simple, light, refreshing, and delicious dish....
Vampiros y Sangrita
Someone just asked me for a recipe for sangrita (originally named sangrita de la viuda –widow’s blood), a chaser that is served with tequila. We make a big amount and add tequila to make a drink called vampiro. Vampiros y Sangrita For long years sangrita,...Clemole de Sor Juana Ines de la Cruz
Clemole de Sor Juana Ines de la Cruz I can honestly say that this is one of the best dishes I have ever tasted. The flavors bloom and play in my mouth and I almost can’t believe that something can be so good. Salt1 pound pork butt2 chicken legs2 chicken thighs½ pound...
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.