Yellow Mole (Mole Amarillo)
This is one of the seven major Oaxacan moles. There are two main kinds, each with infinite variations. (If you ask ten Oaxacan cooks about mole amarillo, you will probably get ten quite different recipes and also realize that no one bothers to use the full name...
Tomatillo-Avocado Sauce (Salsa verde con aguacate)
The original recipe for this tomatillo-avocado sauce called for mashing the ingredients by hand with a mortar and pestle and mixing in the chopped avocado and the cilantro at the end so that they keep their separate character in a coarse-textured sauce. Do it this way...Chile-Lime Sauce (Chile-Limón)
When my friend/almost daughter Annie came to the house one day she saw my bottle of commercial chile limón seasoning made by the producers of the very popular and delicious hot sauce La Valentina and said, “There’s one in every Mexican household,” and I must admit I...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...
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.