Teotitlán-Style Black Mole (Mole negro de Teotitlán)
Mole negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family recipes are passed down as heirlooms. Market stands specializing in moles all proclaim that...
Isthmian Red Mole (Mole rojo del Istmo)
Like mole amarillo, mole rojo belongs to the lighter, simpler end of the seven-moles spectrum. This version from the Isthmus of Tehuantepec is one of my favorites for easy preparation and versatile uses. Like all moles, it goes perfectly with pork or chicken and is a...Ranch-Style Sauce (Salsa ranchera)
Ranch-style Sauce (Salsa ranchera) This is wonderful with fried cauliflower, but I use it in many other ways. It is a great accompaniment to corn fritters or any grilled fish. I use it to make a "red" version of chilaquiles with a light tomato sauce instead...Veracruzana Sauce (Salsa a la veracruzana)
I am making some salsa veracruzana, the famed Old World-New World tomato sauce from the state of Veracruz, where it is often served with red snapper or huachinango. I am serving it with zucchini blossoms, filled with a queso fresco-cotija filling, lightly battered in...Tomato Sauce with Chipotle Chiles (Salsa de tomate con chile chipotle)
Tomato Sauce with Chipotle Chiles (Salsa de tomate con chile chipotle) I’ve had sauces like this in many parts of Mexico, including Veracruz, so I have to say it’s not unique to the state. Veracruzan cooks, however, find it as useful as I do. It makes a great...
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.