The Acid Treatment: Escabeches and Ceviches
ESCABECHES AND CEVICHES by Zarela Martínez for the Los Angeles Times June 27, 1996 The first time I ate escabeche is engraved forever in my mind. I was 8 and visiting my grandmother at Santa Anita, her ranch in the state of Chihuahua, Mexico, during the cattle...Chipotle or Morita Chile Paste (Pasta de chile seco)
Don’t let the sweet, seductive, smoky smell of salsa de chile seco, a powerful hotter-than-hell condiment that appears on many Veracruzan tables in different versions. Veracruzan chipotles sing with flavor not always matched by the kind available in this...Hashed Chicken or Pork (Tinga de pollo)
Hashed Chicken or Pork (Tinga de pollo) This is a great way to use leftover roast pork but also beef or chicken. If you have no suitable leftovers, it is worth roasting or braising a piece of meat just for this purpose. I like to always have chicken stock on hand and...Jicama Relish (Jicama escabechada)
Jicama Relish (Jicama escabechada) Lillian Haines, my teacher in California, had a variation on a traditional Mexican vegetable escabeche that became one of my most useful accompaniments. The chipotle and olive oil are her additions. So is cutting the vegetables into...
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.