Cauliflower with Ranch-Style Sauce (Coliflor en salsa ranchera)
Cauliflower with Ranch-Style Sauce (Coliflor en salsa ranchera) At the restaurant we made these without the cheese but the ones you see here do have the cheese. Though they don’t look quite as good as the original and are harder to make, they are delicious. 1...
Cauliflower Cakes
Cauliflower Cakes One of the most popular vegetables at Zarela were our broccoli cakes and I’ve taken to making them with different vegetables and they are all delicious. I especially like these that I came up with the other day. 2 cups very finely chopped...
Cauliflower Pancake (Torta de coliflor)
A favorite appetizer at my restaurant Zarela used to be small deep-fried tortitas (fritters) of broccoli florets in a delicate batter. They’re not something I’d cook for myself at home, but they were the inspiration for this streamlined dish based on cauliflower. It’s...
Sweet Preserved Pumpkin (Calabaza en Tacha)
The Days of the Dead (November 1 and 2) are not only one of the most dramatic of Oaxacan fiestas but among the most family centered. Altars dedicated to los difuntos (“departed ones”) appear everywhere — outside churches, on shop premises, and...
Crab Enchiladas (Enchiladas de cangrejo)
My food career was born out of necessity with little expectations or big dreams. I was working as a social worker at the Texas Department of Human Resources, was married to a widower with three children, and had given birth to my twin boys Aarón and Rodrigo Sánchez...
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.