Pears with Chipotle
Pears with Chipotle I should have photographed them immediately. They are more delicious than they look. I just had them with a boneless chicken breast rubbed with garam masala and pan-fried and they were the perfect accompaniment.I had intended to make a pear galette...
Vermicelli (Fideo) and Mole Layered Casserole
Vermicelli (Fideo) and Mole Layered Casserole This recipe is from my friend, Mexico City caterer Victor Nava. It’s a favorite of my guests every time it’s on the menu. Fideo usually comes in one of two ways: Either rolled into nests or cut into small pieces. It’s...
Marinated Ancho Chiles a la Luz Barreras (Chiles anchos Nana Luz)
Catere Victor Nava stuffs his chiles with cheese; we use a chicken or pork and dried fruit filling like they do at Las Mercedes. The intro is long but sweet and comes from my first book, Food From My Heart. This is another of the wonderful dishes shared by Margarita...Mashed Potatoes (Pure de papas del Istmo)
Mashed Potatoes (Pure de papas del Istmo) When I visited the Isthmus of Tehuantepec at the season of parties accompanying local velas (saints’ day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one of the regular...
Pickled Jalapeños stuffed with Tuna (Chiles Jalapeños en Escabeche)
Pickled Jalapeños Stuffed with Tuna (Chiles jalapeños en escabeche) If you have a bumper crop of jalapeños, pickling is the way to go, even though you can roast a few and put them in baggies unpeeled, in the freezer and take them out as needed. However if pickling is...
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.