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Fish, Clams or Chicken in Chiltepin Sauce
Written on 29 Apr, 2013 at 0:02 in Featured, Marinades and Seasoning Pastes, Naturally Light Mexican Food, Recipes, Seafood |
The memory of a tantalizing aroma wafting in the air as I walked down a dusty street in Papantla, Veracruz, while shooting my PBS series, ¡Zarela! La Cocina Veracruzana! is vivid in my mind. It came from a brassier... (Continue reading)
Arequipa; World Heritage Site
The Kitchen at El Convento de Santa Cecilia. Photo by Pedro Luis de Aguinaga This is my second-to-the -last post on Peru. I have felt it necessary to share the wonderful and not-so-wonderful experiences I lived in this fascinating country... (Continue reading)
Market at Arequipa
The first place I go when I arrive in a city new to me is head for the market. Of course I will have already done my... (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)
Black Mint (Huacatay) Sauce, Salsa de Huacatay
When I first tasted huacatay (Tagetes minuta), I was not exactly seduced. In fact I did not like it one bit and it was everywhere, in every dish it seemed. Now I am addicted to its indescribable flavor. Luckily I... (Continue reading)
Cebiche Don Fernando
Written on 19 Apr, 2013 at 15:49 in Appetizers & Little Dishes, Peru, Places to Eat, Recipes, Seafood, Travel |
It wasn’t until our second to the last day that we were in Peru before I had Peru’s signature dish: cebiche or ceviche but then it was an embarrassment of riches. We were being treated like royalty and lavished with... (Continue reading)
Jicama, Cucumber, Pineapple Soup/Salad (Gazpacho de Bienvenida)
Written on 17 Apr, 2013 at 8:39 in Appetizers, Michoacan, Naturally Light Mexican Food, Salads, Travel |
The street version does not include the serrano chiles so I will retest this and add a new photo in the near future. At Zarela , we served this as a summer soup but it can also be a salad.... (Continue reading)
Gaston Acurio’s 18-course tasting menu
No doubt if you know me and my site you also know that I am not a fan of molecular or fusion food in general but my recent meal tracing the history of food in Peru through its ingredients at... (Continue reading)
Cusco Market- A trip into the unknown and unexpected
A trip to the Cusco market for anyone involved in or interested in the food business is mandatory and a guide is essential. I’ve never been to any market with so many strange and wondrous things. Even before you walk... (Continue reading)
Zarela Act 7 Redux
“If life begins with dreams and ends with memories, perhaps there comes a point in the middle where the two impulses are somehow balanced and neutralized, where the past is a manageable parade, and the future has been fed... (Continue reading)
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