Home » Archives
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)
Sacahuil de Olla
Sue Torres, Julian Medina, sleepy me and Emmanuel Bastien heard my call for help and arrived at my house close to 6 AM to put this sacahuil together. We cooked it in a caja china and ti was spectacular. I... (Continue reading)
Red Pozole with Pork and Chicken
My dear friend, Jim Dickson came from Schenectady to see me today and I made him pozole rojo. The pozole was delicious and the company even better. My son Rodrigo, my daughter-in-law Victoria and my granddaughter... (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)
YouTube
Facebook
Twitter