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Pico de Gallo and Tomatillo Salsa from Zarela Restaurant
Written on 20 Dec, 2013 at 13:30 in Videos |
Table sauces and how to cook with them…... (Continue reading)
Chilaquiles (Tortilla Casserole)
Photo by Michael Sofronski , www.michaelsofronski.com In Mexico, chilaquiles are eaten for breakfast. I used to make them as a brunch dish at home. But at Zarela, they became our most popular luncheon and dinner appetizer, which I suppose... (Continue reading)
Salsa Verde con Aguacate
Written on 7 Mar, 2013 at 18:00 in Cooking & Other Sauces, Naturally Light Mexican Food, Recipes, Sauces, Veracruz |
Salsa Verde con Aguacate Green Sauce with Avocado (Recipe: Zarela’s Veracruz, Houghton Mifflin, 2001 The original recipe called for mashing the ingredients by hand with a mortar and pestle and mixing in the chopped avocado and the cilantro at the... (Continue reading)
Best easy fish – Food and Wine Magazine
Written on 26 Feb, 2013 at 23:11 in Featured, Naturally Light Mexican Food, Recipes, Seafood, Seafood |
Today I tested my recipe named by Food and Wine Magazine as the best easy fish recipe and it is fabulous and easy. The recipe recommends that you turn the fish over using two spatulas but I used... (Continue reading)
So now it’s okay to be overweight?
Written on 13 Jan, 2013 at 14:18 in Articles, Naturally Light Mexican Food |
I’t’s funny. I was obviously overweight here but I thought I looked great and very sexy. Now, I gain a pound and I am mortified. Despite a recently released study that found that overweight people live longer than... (Continue reading)
Ask Zarela: Recipes for table sauces
SALSA CRUDA DE TOMATILLO (Uncooked Tomatillo Sauce) Most restaurants and street stands have a red sauce (pico de gallo norteno or another tomato sauce) and a green sauce on the table to be added to taste. Green sauce, salsa... (Continue reading)
What is the best sauce for a barbacoa?
Photo by Laurie Smith A reader asks in Spanish cual es la mejor salsa para una barbacoa casera? (What is the best sauce for a home-made barbacoa (slow-cooked marinated meat usually cooked in a hole in the ground?) There... (Continue reading)
Chile Limon
Written on 18 Mar, 2009 at 0:04 in Ingredients |
Mexicans will eat anything with lime and chile –mangoes, potato chips, popcorn, jicama, apples, oranges, even persimmons and the famous esquites (corn kernels)–you name it. It is an addictive combination that originally consisted of squeezing a lime on whatever you... (Continue reading)
Tomatillos
Written on 22 Jan, 2009 at 17:45 in Ingredients |
Tomatillo (Physalis ixocarpa) is known in Mexico as tomate verde (green tomato), tomate de cascara (husk tomato), and miltomate, though it is not a tomato at all. In actuality it is related to the Cape gooseberry and American ground cherry.... (Continue reading)
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