Cheese and Potato Chowder (Caldo de queso)
Cheese and Potato Chowder (Caldo de queso) This cheese and potato chowder is a specialty of the state of Sonora but can also be found in other states in northern Mexico. My mother’s version from her book, Mexican Family Cooking (Ballantine 1987) is perfect. I made it...
Tomato and Corn Soup
Tomato and Corn Soup This soup is particularly wonderful when tomatoes and corn are both in seasonal glory but I felt like eating it so, though I could’ve used canned tomatoes, I made it with the kind of tomatoes and corn available on a cold February day, and it was...
Shrimp Soup (Caldo de camarones)
You probably know one or two people who can do everything and do it well, or even brilliantly like virtuoso violinist Alberto Villalobos, the gorgeous middle child, of the Villalobos Brothers. I write often about them, not only because they are immensely talented,...
Huitlacoche Soup (Caldo de huitlacoche)
Huitlacoche Soup (Caldo de huitlacoche) 3 tablespoons lard preferably home-rendered (or vegetable oil)1 medium white onion (sliced in thin half-moons; about 1 cup)2 cloves garlic (minced)3 poblano, Anaheim, or California long green chiles (roasted, peeled, seeded, and...
Oaxaca “Burned” Mole Chichilo
This is one of the “seven moles” of Oaxaca — less rich and elaborate than a mole negro, but with a more complex intensity than some of the family. The thickening comes from masa, so it is less caloric than nut-thickened moles. It is also one of the few where...
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.