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Books by Zarela and Family
Written on 3 Mar, 2014 at 19:48 in Zarela Martinez Press Kit |
ZARELA’S VERACRUZ (Houghton Mifflin Co., 2001, 352pp.) Veracruz, the lush strip of land bordering the Gulf, is home to the most accessible cooking in all of Mexico. There could be no better guide to this exciting region than the joyfully... (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)
Fruit Ades (La Samaritana serves Aguas Frescas)
Written on 6 Apr, 2011 at 2:22 in Recipes, Traditions & Culture |
My mother had a strict rule at the ranch: We were allowed to have Coca Cola only once a week, a small bottle every Sunday. The rest of the week she would make delicious refreshing agues frescas (fruit ades) of... (Continue reading)
Black beans Oaxaca-style
Question: hello, my husband & i were in new york this weekend and ate at your wonderful restaurant. we ordered a side dish of black beans and i am wondering if it would be possible to get your recipe –... (Continue reading)
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