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Services
Written on 3 Mar, 2014 at 22:41 in Zarela Martinez Press Kit |
Special Services “Last fall my husband Michael and I attended the Tucson Culinary Institute’s luncheon where you demonstrated cooking techniques and shared stories about food, Mexico and its culture. Prior to this luncheon Michael had been very reluctant to... (Continue reading)
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)
Lent and lenten Dishes (La Cuaresma)
Lent is just around the corner . This year it starts on March 5th Walking around midtown in New York on Ash Wednesday is quite a scene. Women walking around in business suits and tennis shoes (high heels in a... (Continue reading)
My Seduction Meal
Tagine of Chicken with Preserved Lemons and Green Olives Many years ago, someone from the New York Times called to ask me what I would cook for a man if I wanted to seduce him. I imagine that they expected... (Continue reading)
Anaheim Chiles – 4 recipes
There it is! One perfect Anaheim chile from the Garden of Eden on 23rd Street. Please support this “little guy”. It’s a fabulous store that was among the first to carry “gourmet” products. For those who have been following my ... (Continue reading)
Spicy Vanilla Chicken
With valentine’s Day coming up soon, I decided to repost this recipe in case you missed it. It’s a simple, easy, elegant and sexy dish. Cathy Gigante Brown made the recipe last night and sent me her picture of the... (Continue reading)
Plantain “Lasagna” with refried black beans and mole
Preheat oven to 350. Grease a cazuela or other oven-proof 2 quart baking dish. Last month one of my Facebook friends, Joyce Colon, of Puerto Rican origin, volunteered to help me prepare a dinner I had donated. Among several... (Continue reading)
Giant Shrimp with Rosemary (Camarones con Romero)
Written on 30 Dec, 2013 at 22:37 in appetizers, Appetizers, Cooking, Featured, Naturally Light Mexican Food, Recipes, Seafood -cold appetizers |
This dish is not originally Mexican. In fact, I first tasted something similar at Joel Robuchon’s restaurant in Paris and quickly adapted it to serve at a fancy party. It is delicious, beautiful, light, easy and fun to eat... (Continue reading)
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)
Zucchini with Corn and Cheese (Calabacitas con Queso)
Written on 18 Dec, 2013 at 23:53 in Recipes, Vegetable & Side Dishes |
Question: I was so sad to read in the New York Times that Zarela’s was closing! My family has been going there for twenty years, and it is our favorite New York City restaurant. Due to it closure, I... (Continue reading)
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