Zarela’s Guacamole
Everyone has their way of making this popular dish and this is Zarela’s smooth, not chunky, guacamole.
Lard? Yes! Praise the Lard
It was 1991. Ruth Reichl, was the editor of the Los Angeles Times food section, and she was changing the culinary scene, mostly subtly but with a wake up bang directed at others. When she asked me to write an article on lard I was scared, perplexed, wary, but...
Peeling and Working with Green Plantains
Watch here
Preparing root vegetables with a very young Aaron Sanchez
No! He wasn’t this young but when again am I going to have a chance to use this image?
Griddle Roasting Vegetables
You can watch the video on griddle roasting here
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.