Shrimp Filling (Relleno de camarón)
A recipe like this is really an invitation to play around. The choice of herbs, the amount of pickled ingredients, tomatoes, and seasonings are all up to your judgement. Are you planning to serve something else with a lot of olives, like Pato con salsa del cura? Then...Pecan Cake (Pastel de nuez)
Pecan Cake (Pastel de nuez) This is one of the popular Mexican desserts that I learned at the Instituto Familiar y Social in Guadalajara. It is especially beloved in the central region of Mexico. The texture is dense and moist, something like a fruitcake, and the cake...Raisin Icing (Betún de pasas)
Raisin Icing (Betún de pasas) Most people will not be able to obtain cajeta, which is often served with Pecan Cake, but this variant of a seven-minute icing — actually very close to a favorite Maida Heatter recipe — that I learned on the ranch is a...Achiote Paste (Pasta de achiote)
Achiote Paste (Pasta de achiote) The most commonly known Yucatecan recado is a paste based on ground achiote seeds and other flavorings, bought premixed in market stalls or commercially packaged in bars. It lends flavor and a wonderful orange-red color to many sauces....Cucumber, Jicama, and Fruit Salad (Ensalada pico de gallo)
Until I came to Guadalajara, I knew pico de gallo as an uncooked table sauce. However, in the central region of Mexico, pico de gallo is this salad. It is sold from vendor carts in paper cones and the fruit, which is always cut in decorative shapes, is changed...
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.