Chicken, Corn and Chile Stew (Seguetza)
Chicken, Corn and Chile Stew (Seguetza) This is one of Zoyla Mendoza’s Valley Zapotec recipes with no fat but lots of flavor. 1 cup whole dried corn kernels (preferably a Mexican variety)Water6 guajillo chiles3 large hoja santa leaves (fresh or dried) Preheat the oven...
Mexican Wedding Cookies (Polvorones de nuez)
Mexican Wedding Cookies (Polvorones de nuez) These Polvorones de nuez (Mexican wedding cookies, or walnut cookies for Christmas) come from a classmate, Yolanda Serrano, at the Instituto Familiar Y Social in Guadalajara. There they would never wrap them up so garishly,...A Sauce for Tamales Named Linda (Salsa de tamal de linda)
A Sauce for Tamales Named Linda (Salsa de tamal de linda) Zoyla Mendoza, our Valley Zapotec cooking expert, recently gave a cooking class and this was the clear winner. I never understood the origin of the name, only that it had to do with her two grandmothers...Walnut Sauce from Victor’s Grandmother
Walnut Sauce from Victor’s Grandmother Probably the best known walnut is the one used for Chiles en nogada and I must confess that I had never had one made with mustard. I assume that this sauce is used as a salad dressing. 3½ ounces walnuts½ cup milk6 ancho chiles...Marinated Ancho Chiles
Marinated Ancho Chiles I am able to give you this recipe because of the Internet and the social networks that it has made possible. I put up a post on my new Chef of the Month, Victor Nava Pastelero with the caveat that the recipes he had given me would not be up...
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.