Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo)
Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo) I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand...
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.