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Chorizo-Northern-Style
Papas con Chorizo- Amaru Uballez My apartment smells of canela. cloves and red chile. I just sauteed the chorizo I made on Friday after letting the mixture rest in the refrigerator to let the flavors ripen but you don’t... (Continue reading)
Pork Crackling Salad
Now that people eat lardo and pork belly, commercial chicharrones (pork cracklings) seem positively low fat. This salad is always very popular at my parties ho pick out the cracklings before they lose their creunchiness so I always... (Continue reading)
PokPok
I’ll never forget the first time I tasted Thai food. It was in 1983 at a restaurant called Bangkok Cuisine on Seventh Avenue around 53rd Street. These faintly fishy, sweet and salty, burning hot flavors kept dancing on my... (Continue reading)
My Mother, Aida Gabilondo
Written on 22 Jul, 2013 at 12:07 in Articles, On Zarela's Mind |
March 7th would have been my mother’s 95th birthday . She was an exceptional woman and I would like to share a little bit from a book I’ve been working on about the lessons i learned from different people... (Continue reading)
What to Eat When It Is Too Hot to Cook 2
It’s another scorcher in New York and all I want to eat are light and refreshing dishes that require little or no cooking. Here are some more favorites Whenever I feel like spoiling myself, I go to my local fish... (Continue reading)
Crab Salad
I had the world’s most delicious crab tostadas in Tlacotalpan, made with spanking fresh crab meat from the peerless jaibas (relatives of our U.S. blue crabs) fished from the Papaloapan river system. Here I usually make the dish... (Continue reading)
Backyard Rabbit and Artichoke Paella
This is not one of the easiest recipes to prepare but it is one of my favorite way to entertain. For staff parties I have a HUGE 40 inches across paella pan and it feeds them all and their spouses. ... (Continue reading)
Rabelais News- Zarela Archive at Harvard University’s Schlesinger Library
Please scroll down to where it says Zarela Martinez Rabelais News ~ July 8, 2013 why do I sell cookbooks? Wednesday, July 17th, Don will be presenting at the first ever Biddeford Pecha Kucha. He’ll have 400... (Continue reading)
Oaxacan Meat Loaf – Pastel de Carne del Istmo
Photograph www.michaelsofronski.com No one can say that this meat loaf is boring! It absolutely explodes with intense flavors, including various smoked, canned, or pickled ingredients that are popular in the Isthmus of Tehuantepec. This dish is... (Continue reading)
Mashed Potatoes- Pure de Papas del Istmo
Written on 3 Jul, 2013 at 8:46 in Cooking, Ingredients, Oaxaca, Recipes, Salads, Traditions & Culture, Travel |
Ingredients before mixing. When I visited the Isthmus of Tehuantepec at the season of parties accompanying local velas (saints’ day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one... (Continue reading)
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