by admin | Jul 2, 2021 | Appetizers, Recipes, Side Dishes, Snacks
Cauliflower Cakes One of the most popular vegetables at Zarela were our broccoli cakes and I’ve taken to making them with different vegetables and they are all delicious. I especially like these that I came up with the other day. 2 cups very finely chopped...
by admin | Mar 19, 2020 | Main Dishes, Recipes
Fish with Olives, Capers, and Pickled Jalapeños This is Peggy Knickerbocker's adaptation of my recipe in The Food and Life of Oaxaca! I, too, have made changes. I prefer Cerignola olives because green olives stuffed with pimentos tend to be more acidic. I could...
by admin | Jul 1, 2019 | Recipes, Sauces
Los Tuxtlas-Style Chile-Lime Sauce (Chile pastor) Sauces don’t get much simpler than this marriage of four or five flavors that accompanies many dishes in the Tuxtlas area. It is great with picadas or pellizcadas, but I also like it with fish and meat dishes. Chile...
by admin | Jan 10, 2019 | Articles
Photo Emmanuel Bastien When people in this country talk about chiles rellenos they usually mean the batter-fried, cheese-filled chiles below. But the words chile relleno simply means a stuffed chile and it can be any kind of chile with any filling. The chile above is...
by admin | Jun 24, 2018 | Delitefully Mexican, Main Dishes, Recipes
The only fish I ever ate while growing up was the heavily battered, deliciously crunchy fried fish at Luby’s Cafeteria in El Paso, Texas. So it stands to reason that I never learned to cook fish either. In fact until recently, I was reluctant to cook fish at home....