Ceviche en Chamoy When I was young, we used to go to Mexicali, Baja California, every summer on our way to visit my grandmother in La Jolla. It was also our yearly trip to Disneyland. We’d stock up on saladitos (Chinese plums cured in salt and sugar), and chamoys,...
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.