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Choice Articles Written by Zarela
Written on 3 Mar, 2014 at 22:39 in Zarela Martinez Press Kit |
Pickled Mushrooms The Los Angeles Times Praise the Lard: restoring a Fat’s Splattered Reputation A Spash of Magic A Splash of Sour The African Face of Veracruz Saveur Magazine Cuisine of the Matriarchs ... (Continue reading)
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)
El Pedimento – New Year’s Eve in Mitla and Juquila, Oaxaca
Curiously of all the items I posted in the last year, this piece got the most hits . I imagine that its popularity is rooted in magic or wishful thinking. It would be wonderful if our wishes became our realities... (Continue reading)
Oaxaca Chorizo (Chorizo Oaxaqueno)
Photo Laurie Smith but I don’t remember if the original was vertical which would make a big difference to my comadre. (Recipe: The Food and Life of Oaxaca, Macmillan 1997) My friend, Pedro Luis de Aguinaga pointed out that my... (Continue reading)
The night of the radishes in Oaxaca-La noche de los rabanos
Photo from my book The Food and Life of Oaxaca. This is the way people say hello in Teotitlan del Valle. Image from Snapping Lists Okay, so I’m a little dramatic and lacking in energy but when... (Continue reading)
Peanut Snack from Oaxaca
Recipe from The Food and Life of Oaxaca, Every afternoon,vendors walk around the Zocalo selling these delicious peanuts with unpeeled garlic and dried chiles. There they use hotter-than-hell chiltepin chiles, tiny balls of fire but I just brought one... (Continue reading)
A private culinary tour of Veracruz and Oaxaca
When I had finished writing The Food and Life of Oaxaca, I thought I’d never want to write another cookbook. Not only was I exhausted from the work of getting a complex book into print, but my heart and mind... (Continue reading)
Bread for the Days of the Dead-Pan Resobado
Photo by Manu Bastien This is typical of the sweet yeast breads that are made in the Valley of Oaxaca for the Days of the Dead, November 1 and 2. Often they are simple round loaves that are inset after... (Continue reading)
Day 5 – Preparation for Pig Island 2013
Written on 6 Sep, 2013 at 0:22 in Events |
Jimmy Carbone of Jimmy No.43 and me All 25 chefs cooking for this great happening met at Union Square market at the Flying Pigs truck to pick up our 200 lb. pigs. Tyson Ho and I are the only ones... (Continue reading)
Oaxacan Chiles and other delicacies
This past weekend I received a marvelous gift from Mike Beary, of the restaurant Zocalito in Aspen who calls himself “the only importer of rare Oaxacan chiles.” I don’t know that that is exactly true because The Chile Guy used... (Continue reading)
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