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Hashed Crab for Tostadas (Tostadas de Jaiba)
Recipe: Zarela’s Veracruz, Houghton Mifflin, 2001 I first had this rich but delicate appetizer in Tlacotalpan, made with spanking-fresh crabmeat from the wonderful jaibas (relatives of our U.S. blue crab) fished from the Papaloapan river system. The... (Continue reading)
Queen Elizabeth’s Soup- Calfo Tlalpeno
In Guadalajara I encountered not only Jaliscan recipes but dishes from different parts of Mexico. This delicious soup from Tlalpan, a suburb of Mexico City, is one that I remember having with my parents when they came to... (Continue reading)
Scallops in Chile-Garlic Sauce (Callos de Hacha al Ajillo)
I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiῆos, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand... (Continue reading)
Cri-Cri – Mexico’s most famous children’s composer
Every time my granddaughter Violeta comes to visit I play her a Cri Cri song that I used to listen as a child and show her one of the CriCri videos on youtube. She loves them and... (Continue reading)
Removing Thorns from Nopales (cactus paddles) and Chayotes (Mirliton)
Written on 23 Jan, 2013 at 12:00 in Videos |
... (Continue reading)
Ensalada de Camaron (Shrimp Salad)
Written on 18 Jan, 2013 at 10:36 in Appetizers, Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes, Salads, Seafood |
This recipe hails from Veracruz and is quick, easy, light and versatile. It is on the menu now at Zarela Restaurant in New York and we serve it at our catered parties as shown in the... (Continue reading)
A double Recipe for Vegans!
Written on 17 Jan, 2013 at 1:41 in Appetizers, Appetizers & Little Dishes, Cooking, Naturally Light Mexican Food, Recipes, Salads, Salads |
Pico de Gallo de Tofu Tofu Pico de Gallo I rccently made a simple delicious shredded Oaxaca cheese salad and it suddenly occurred to me that, I could easily make it vegan, by using tofu instead of the cheese.... (Continue reading)
Gazpacho de Bienvenida
Written on 16 Jan, 2013 at 2:03 in Appetizers, Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes |
This recipe comes from Rodrigo and Blanca Lemus of the wonderful restaurant called La Mesa de Blanca in Ziracuaretino, Michoacan. The tip she gave me at the end shows the practical way Mexicans deal with ordinary things like flies: To... (Continue reading)
Mussels Margarita- Mejillones a la margarita
Written on 15 Jan, 2013 at 21:33 in Appetizers, Ingredients, Naturally Light Mexican Food, Seafood |
No, no one named Margarita gave me this recipe. It’s just me doing what I have criticized in others: Using none traditional combinations of ingredients, in this case white tequila, lime juice and orange juice instead of the... (Continue reading)
Pickled Red Onions Yucatan-style (Escabeche de cebolla yucateco)
Written on 15 Jan, 2013 at 16:37 in Naturally Light Mexican Food, Salads |
This is one of my favorite multi-purpose garnishes. It is traditionally used to top cochinita pibil, slow-cooked pork marinated in an achiote recado colorado. See recipe. 1/4 cup olive oil 8 whole garlic cloves 1... (Continue reading)
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