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A Splash of Magic
Photo: Marissa E. Sanchez “A Splash of Magic” In France, a sauce is just an entrée’s sidekick. But a rich, complex sauce is the very heart of the Mexican meal. By Zarela Martinez Special to the Times Los Angeles... (Continue reading)
Seasoning a Clay Comal
Written on 17 Dec, 2013 at 15:38 in Ask Zarela, Cooking, Equipment, Favorites, Techniques, Traditions & Culture |
Can you tell me where to buy a clay comal? I bought one in Santa Fe several years ago, used it happily until my daughter-in-law put it on a very hot burner and it cracked.... (Continue reading)
Tamales with Yellow Mole
When the Spanish introduced cooking fats it revolutionized the whole concept of tamales. Today virtually all are filled with a mixture of masa and lard. Without the added fat the masa would be almost inedibly dense. I’d always wondered... (Continue reading)
Roasted Asparagus (Esparragos Asados)
Written on 21 Feb, 2013 at 14:00 in Naturally Light Mexican Food, Recipes, Salads, Vegetable & Side Dishes |
I learned to roast asparagus, instead of steaming or sauteing them, from Peggy Knickerbocker and Laurie Smith’s book Olive Oil: From Tree to Table. That is absolutely one of my favorite cookbooks and I’ve cooked practically every... (Continue reading)
Salsa de Chile Colorado
My mother’s enchiladas photographed by Laurie Smith www.lauriesmithphoto.com SALSA DE CHILE COLORADO (Red Chile Sauce) This is probably the most versatile version of the red chile sauces. It also shows two important techniques. To develop the flavor of the dried... (Continue reading)
Tortillas
Photo: Laurie Smith www.lauriesmithphoto.com Tortillas Article from the Oldways Table, Oldways Preservation Trust, http://www.oldwayspt.org/ Daily bread is a window on the soul. At least that’s true of Mexican tortillas. They were the people’s bread centuries before they received a Spanish... (Continue reading)
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