Bread for the Days of the Dead (Pan resobado)
This is typical of the sweet yeast breads that are made in the Valley of Oaxaca for the Days of the Dead, November 1 and 2. Gabriel Cruz Aguilar, a master baker in the town of San Antonino in the Valley of Oaxaca, uses this dough for his Days of the Dead loaves. In...Oaxacan Tamales de Mole Amarillo
Since pre-Hispanic times, tamales have been the number one festive food. Everywhere in Mexico tamales are fiesta food — the equivalent of saying, “Let’s party!” On all occasions like weddings, baptisms, village saint’s days and the Days of the Dead when only the best...
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.