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Masa: How to Make
Photo: Laurie Smith, www.lauriesmithphotos.com Many centuries ago Mexican cooks discovered that as good as corn is when eaten fresh or dried, it takes on an exciting new identity when treated with a solution of wood ashes, burnt seashells, or... (Continue reading)
Corn for Masa, Tamales and other masa products.
Written on 15 Sep, 2010 at 1:45 in Ask Zarela, Ingredients |
It constantly amazes me just how many people are into tamales these days. My how-to video Tamales 1-2-3 has had over 72,000 viewers, the recipes with the most hits in my new recipe section are for tamales and there are... (Continue reading)
Food is Art
Written on 19 May, 2010 at 11:00 in Traditions & Culture |
PAST EVENTS June 25, 2010, 6 – 9 PM Upcoming Last Minute Food is Art Event Food is Art is proud to announce a last-minute addition to its calendar of events. We invite you to meet and greet Susana Trilling... (Continue reading)
Ask Zarela: Lard one more time.
Question: I tried the recipe for Huitlacoche tamales the other day and the turned out great, though I may have steamed then for too long (1st time for me making tamales). My problem is cholesterol. Am on medication and my... (Continue reading)
Oaxacan Tamales de Mole Amarillo
Written on 31 Oct, 2009 at 12:02 in Cooking, Mexican Basics, Oaxaca, Recipes, Traditions & Culture |
Since pre-Hispanic times, tamales have been the number one festive food. Everywhere in Mexico tamales are fiesta food -- the equivalent of saying, "Let's party!"... (Continue reading)
Fresh masa and Places to dance Latin music
Thanks to two articles in the New York Times this week, I am finally able to answer two questions I am often asked: Where can I get fresh masa (corn dough made from corn that has been soaked in cal,... (Continue reading)
If you really want to cook like me
Written on 30 Mar, 2009 at 1:19 in Cooking |
If you really want to cook like me… It’s like meeting an accuser. Someone marches up to me at my restaurant or after a book signing and announces with an injured air: “You know, there’s something wrong with this recipe.... (Continue reading)
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