Red Snapper Hash (Salpicon de huachinango)
This recipe for red snapper hash has become my signature dish, but actually I adapted it from one of the dishes my mother found when everyone was passing recipes on to me in El Paso. It was originally done with crab, but here the cost would be prohibitive for what was...
Scrambled Eggs with Black Beans (Huevos tirados)
Scrambled Eggs with Black Beans (Huevos tirados) Huevos tirados are literally “throwaway eggs” — why, I’m not sure, since no one in his or her right mind would apply a term like “throwaway” to anything so delicious. The general idea of the dish is a combination...
Shredded Flank Steak and Anaheim Chile Stew (Ropa vieja)
Shredded Flank Steak and Anaheim Chile Stew (Ropa vieja) Ropa vieja is a traditional Spanish dish that has migrated to many Latin American countries including Cuba, Peru, and Mexico. Each country has its own version, with different ingredients and presentations, but...Shrimp in Black Pepper Sauce (Camarones a la pimienta)
Shrimp in Black Pepper Sauce (Camarones a la pimienta) One of the standard Veracruzan treatments for any kind of seafood is a la pimienta — briefly pan-cooked with onion, garlic, fresh green chiles, and a hefty dose of black pepper. With a few little adjustments...
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.