Chipotle or Morita Chile Paste (Pasta de chile seco)
Don’t let the sweet, seductive, smoky smell of salsa de chile seco, a powerful hotter-than-hell condiment that appears on many Veracruzan tables in different versions. Veracruzan chipotles sing with flavor not always matched by the kind available in this...Field Tomato Sauce (Tachogobi)
I thought that I had missed them this year. Every time I went to the green market, I checked all the stalls, starting with Tim Stark’s Eckerton Hill Farm where they had been available for the last few years and never found him or the jewel-like tomates de milpa...
Tomatillo-Avocado Sauce (Salsa verde con aguacate)
The original recipe for this tomatillo-avocado sauce called for mashing the ingredients by hand with a mortar and pestle and mixing in the chopped avocado and the cilantro at the end so that they keep their separate character in a coarse-textured sauce. Do it this way...
Green “She-Man” Sauce (Salsa macha verde)
Green “She-Man” Sauce (Salsa macha verde) In San Andrés Tuxtla we were treated to a magnificent luncheon at La Caperucita, a magnet for good eating in the Tuxtlas area. (The name refers to the fairy tale of Little Red Riding Hood, “Caperucita Roja,” and a...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...
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.