Tomatillo Sauce with Cream (Salsa de tomatillo con crema)
Tomatillo Sauce with Cream (Salsa de tomatillo con crema) Canned tomatillos are really a last resort here. They taste nothing like the real thing. This sauce is also wonderful with grilled or poached fish, especially salmon, or pan-fried chicken cutlets. Medium...
Scrambled Eggs with Salsa (Huevos a la Mexicana)
Scrambled Eggs with Salsa (Huevos a la Mexicana) I have never cared much for eggs, and when I was a child this was the only form in which my mother could get me to swallow them. Here the salsa is made fresh for the dish, but you can also use any leftover salsa. 2...
Green “She-Man” Sauce (Salsa macha verde)
Green “She-Man” Sauce (Salsa macha verde) In San Andrés Tuxtla we were treated to a magnificent luncheon at La Caperucita, a magnet for good eating in the Tuxtlas area. (The name refers to the fairy tale of Little Red Riding Hood, “Caperucita Roja,” and a...
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.