Green Chile Con Carne (Carne con chile verde)
Green Chile Con Carne (Carne con chile verde) This dish of my mother’s is great for doubling. It freezes well, and she recommended to keep a few pints of it on hand. It’s good as a filling for burritos, tostadas, and crisp taco shells (just drain it well first), and...Chicken Stock (Caldo de pollo)
Homemade stock is an important part of Mexican cuisine, but it is not like the rich stocks of the classical French and Italian kitchens. Real Mexican cooking uses a light chicken stock meant to subtly enhance rather than overpower dishes in which it is used. We also...
Castile Pumpkin Broth (Caldo de calabaza de castilla)
Castile Pumpkin Broth (Caldo de calabaza de castilla) On our recent gastronomic tour of the state of Veracruz, Mexico, Jan asked me to arrange a cooking class for him. Having taken classes with her before, I suggested Raquel Torres Cerdan. Besides being a great cook,...
Queen Elizabeth’s Soup (Caldo Tlalpeño)
Queen Elizabeth’s Soup (Caldo Tlalpeño) In Guadalajara I encountered not only Jaliscan recipes, but dishes from different parts of Mexico. This delicious soup from Tlalpan, a suburb of Mexico City, is one that I remember having with my parents when they came to...
Chicken Noodle Soup Veracruz-style (Caldo de pollo con fideos)
I always loved the brothy soup with pilaf-style noodles (you brown them in hot oil before cooking them in the broth) that I grew up with up in the north of Mexico. No canned chicken noodle soup for us! So I was delighted to find a closely related dish from the...
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.