Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo)
Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo) I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand...
Shredded Flank Steak and Anaheim Chile Stew (Ropa vieja)
Shredded Flank Steak and Anaheim Chile Stew (Ropa vieja) Ropa vieja is a traditional Spanish dish that has migrated to many Latin American countries including Cuba, Peru, and Mexico. Each country has its own version, with different ingredients and presentations, but...
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.