Hearts of Palm Dip (Ensalada de palmitos)
Hearts of Palm Dip (Ensalada de palmitos) They key is to use the very best olive oil you have. Hearts of palm are actually pretty bland and need the kick of a good extra-virgin oil.Recipe: Zarela's Veracruz, Houghton Mifflin, 2001 1 28-ounce or two 14-ounce cans...
Brussels Sprouts with Chorizo
Brussels Sprouts with Chorizo You either love or hate Brussels sprouts but for those who love them here is an exceptional way of preparing them that my son Aaron came up with. At my restaurant Zarela we used our homemade chorizo instead of the Spanish. 2 pounds...Beans Fried in Butter
Beans Fried in Butter One thing I’ve learned when eating in Veracruz is to expect the unexpected. I never know when I’ll come across some charming original touch that transforms the familiar.It happened to me at La Viuda Restaurant in Alvarado when our order arrived...Chicken, Corn and Chile Stew (Seguetza)
Chicken, Corn and Chile Stew (Seguetza) This is one of Zoyla Mendoza’s Valley Zapotec recipes with no fat but lots of flavor. 1 cup whole dried corn kernels (preferably a Mexican variety)Water6 guajillo chiles3 large hoja santa leaves (fresh or dried) Preheat the oven...Marinated Ancho Chiles
Marinated Ancho Chiles I am able to give you this recipe because of the Internet and the social networks that it has made possible. I put up a post on my new Chef of the Month, Victor Nava Pastelero with the caveat that the recipes he had given me would not be up...
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.