Mashed Potatoes (Pure de papas del Istmo)
Mashed Potatoes (Pure de papas del Istmo) When I visited the Isthmus of Tehuantepec at the season of parties accompanying local velas (saints’ day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one of the regular...
Pork or Beef in Red Chile Sauce (Carne con chile colorado)
Pork with Red Chile Sauce (Carne con chile colorado) This is one of the best uses of the ever-useful Salsa de chile colorado. I hope it gives you further inspiration. The basic idea will always be the same: Brown or partly cook a meat or vegetable, then finish cooking...
Pickled Jalapeños stuffed with Tuna (Chiles Jalapeños en Escabeche)
Pickled Jalapeños Stuffed with Tuna (Chiles jalapeños en escabeche) If you have a bumper crop of jalapeños, pickling is the way to go, even though you can roast a few and put them in baggies unpeeled, in the freezer and take them out as needed. However if pickling is...Hashed Chicken or Pork (Tinga de pollo)
Hashed Chicken or Pork (Tinga de pollo) This is a great way to use leftover roast pork but also beef or chicken. If you have no suitable leftovers, it is worth roasting or braising a piece of meat just for this purpose. I like to always have chicken stock on hand and...
Green “She-Man” Sauce (Salsa macha verde)
Green “She-Man” Sauce (Salsa macha verde) In San Andrés Tuxtla we were treated to a magnificent luncheon at La Caperucita, a magnet for good eating in the Tuxtlas area. (The name refers to the fairy tale of Little Red Riding Hood, “Caperucita Roja,” and a...
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.