Oaxacan Tamales de Mole Amarillo
Since pre-Hispanic times, tamales have been the number one festive food. Everywhere in Mexico tamales are fiesta food — the equivalent of saying, “Let’s party!” On all occasions like weddings, baptisms, village saint’s days and the Days of the Dead when only the best...
My Mother’s Smothered Liver (Higado encebollado)
My Mother’s Smothered Liver (Higado encebollado) Customers, especially men, contact me every once in a while to ask for the recipe for my mother’s smothered liver. I am happy to share it with you. While sautéed onions and crispy bacon are the usual garnishes for...Eggplant with Veracruzana Sauce (Berenjena a la Veracruzana)
Eggplant with Veracruzana Sauce (Berenjena a la Veracruzana) We seldom ate eggplant at home when we were little though it was always a favorite at Italian restaurants. But it’s eggplant season and they are glorious now and I’ve been experimenting. I’ve turned eggplant...Braised Beef with Chipotle and Cactus Paddles (Carne de res con chipotle y nopalitos)
Nopal is a general name for several kinds of cactus with edible paddles and fruit. Various species of the Opuntia genus grow wild in different regions, especially central Mexico. There are also cultivated nopales. The mild-flavored cactus paddles or pencas (the...
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.