Pork with Pumpkin Sauce (Puerco con calabaza)
This recipe is a marvel of layered flavors. The combination of cumin and coriander seed is unexpectedly vibrant. The pork is cooked in the pumpkin water. I have changed the method for cooking pork. I now cut it in big chunks, about 2 inches, and place in a...
Stuffed Suckling Pig with Isthmian Fruit Picadillo (Cochinito con picadillo de frutas)
This is not an easy dish to make but it is a great dish. Rather than being difficult, it is time-consuming. It’s the kind of dish you make on a rainy or snowy day when you want a project such as the when we participated in Island Pig or was it Pig Island? We...
Oaxaca “Burned” Mole Chichilo
This is one of the “seven moles” of Oaxaca — less rich and elaborate than a mole negro, but with a more complex intensity than some of the family. The thickening comes from masa, so it is less caloric than nut-thickened moles. It is also one of the few where...Clemole de Sor Juana Ines de la Cruz
Clemole de Sor Juana Ines de la Cruz I can honestly say that this is one of the best dishes I have ever tasted. The flavors bloom and play in my mouth and I almost can’t believe that something can be so good. Salt1 pound pork butt2 chicken legs2 chicken thighs½ pound...
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.