A Sauce for Tamales Named Linda (Salsa de tamal de linda)
A Sauce for Tamales Named Linda (Salsa de tamal de linda) Zoyla Mendoza, our Valley Zapotec cooking expert, recently gave a cooking class and this was the clear winner. I never understood the origin of the name, only that it had to do with her two grandmothers...
Mole Verde (Green Mole)
Mole Verde (Green Mole) For those who attended my class at the Gourmet Latino Festival, here is the recipe for mole verde. We will be serving it this week along with 6 other moles from the state of Oaxaca. Thank you for your enthusiastic response. I so enjoyed myself...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...La Candelaria Oaxaca and Sunset Park, New York style (Spanish version follows)
When I was doing research for my book the Food and Life of Oaxaca, I happened to make a trip there in the winter and immediately went to the market. My first stop was my favorite counter where they sell all types of seasonal decorations. I’m greeted by the...
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.