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...
Tablecloth Stainer Sauce (Manchamanteles)
Tablecloth Stainer Sauce (Manchamanteles) This marvelous spicy fruit sauce, whose name translates into “tablecloth stainer,” is the first homemade main-dish sauce that I ever ate from the southern Mexico state of Chiapas. It changed my whole perception of Mexican...
Yellow Mole (Mole Amarillo)
This is one of the seven major Oaxacan moles. There are two main kinds, each with infinite variations. (If you ask ten Oaxacan cooks about mole amarillo, you will probably get ten quite different recipes and also realize that no one bothers to use the full name...
Marinated Ancho Chiles a la Luz Barreras (Chiles anchos Nana Luz)
Catere Victor Nava stuffs his chiles with cheese; we use a chicken or pork and dried fruit filling like they do at Las Mercedes. The intro is long but sweet and comes from my first book, Food From My Heart. This is another of the wonderful dishes shared by Margarita...
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.