Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle)
Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle) This is an excellent dipping sauce for crudités or tortilla chips. The chipotle adds a smoky, intriguing note. You can use more chiles for a spicier sauce. ½ pound fresh tomatillos (huks removed...
Pico de Gallo Norteño
This is an example of a salsa fresca or salsa cruda — “fresh” or “raw” sauce, meaning an uncooked sauce to be used as a condiment at table or street stall. There are many variations on salsa cruda, but this simple version is known everywhere. Pico de gallo...Chicken Stock (Caldo de pollo)
Homemade stock is an important part of Mexican cuisine, but it is not like the rich stocks of the classical French and Italian kitchens. Real Mexican cooking uses a light chicken stock meant to subtly enhance rather than overpower dishes in which it is used. We also...Hashed Crab (Tostadas de jaiba)
I first had this rich but delicate appetizer in Tlacotalpan, made with spanking-fresh crabmeat from the wonderful jaibas (relatives of our U.S. blue crab) fished from the Papaloapan river system in the state of Veracruz, Mexico. I now make them with lump...Chipotle Vinaigrette (Vinaigreta de chipotle)
This is a good dressing to experiment with. It would be great with a grilled duck salad or any green salad. Chipotle Vinaigrette (Vinagreta de Chipotle) This is a good dressing to experiment with. It would be great with a grilled duck salad or any green salad. ½ cup...
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.