Chipotle or Morita Chile Paste (Pasta de chile seco)
Don’t let the sweet, seductive, smoky smell of salsa de chile seco, a powerful hotter-than-hell condiment that appears on many Veracruzan tables in different versions. Veracruzan chipotles sing with flavor not always matched by the kind available in this...Peruvian Dried Potato Stew
Peruvian Dried Potato Stew Want to try something with completely different textures and flavor combinations? It’ll either blow your mind or not.For our Peruvian dinner last night we cooked with recipes from the Saveur Peruvian Cooking section except for this...Shrimp in Black Pepper Sauce (Camarones a la pimienta)
Shrimp in Black Pepper Sauce (Camarones a la pimienta) One of the standard Veracruzan treatments for any kind of seafood is a la pimienta — briefly pan-cooked with onion, garlic, fresh green chiles, and a hefty dose of black pepper. With a few little adjustments...Field Tomato Sauce (Tachogobi)
I thought that I had missed them this year. Every time I went to the green market, I checked all the stalls, starting with Tim Stark’s Eckerton Hill Farm where they had been available for the last few years and never found him or the jewel-like tomates de milpa...Chicken in Sweet-Tart Sauce (Pebre de pollo)
When I’m in Mexico exploring a spot new to me, I always start asking people who’s the best cook in town. I tried it in Tuxpan, a Huasteca-area river town that I always think of as the city of spectacular sunsets. The invariable answer was “Angelita” –- Doña Angeles...
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.