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Veracruz Culinary Tour Breakfast Day 0ne
” The trip started inauspiciously. Our airplane was late into the port of Veracruz, our driver/guide was not there (today we found out that he thought that we were arriving at 10:30 AM not 10:30 at night.) We had... (Continue reading)
Favorite New Places to Eat, Part 1
Written on 25 Oct, 2013 at 23:37 in On Zarela's Mind, Places to eat |
My body keeps telling me: “Don’t go out” You know how easily your stomach gets irritated and you get all puffed up and hate the way you look . So why don’t just cook yourself a nice 20-minute healthy... (Continue reading)
The African Face of Veracruz
Written on 20 Oct, 2013 at 22:34 in Articles, Cooking, Ingredients, Traditions & Culture, Travel, Veracruz |
This picture features two ingredients usually associated with Afro-Mexican cooking: Peanuts in the Salsa Macha and plantain here sliced paper-thin and fried into chips called mariquitas. It’s hard to believe that I have only been back to Veracruz... (Continue reading)
A private culinary tour of Veracruz and Oaxaca
When I had finished writing The Food and Life of Oaxaca, I thought I’d never want to write another cookbook. Not only was I exhausted from the work of getting a complex book into print, but my heart and mind... (Continue reading)
Cauliflower Three ways
For years, every spring, summer and fall I’ve made my weekly pilgrimage to the Union Square Green Market to buy the freshest vegetables grown by local farmers in season. All winter we have been limited to root vegetables and other... (Continue reading)
Dining in Montreal
Written on 8 Oct, 2013 at 22:02 in Travel |
I was recently in Montreal and when I asked friends on Facebook where I should dine a common response was Toronto, a city known for excellent Asian cooking. But I was in Montreal not in Toronto and I’d been... (Continue reading)
Lice and Beans -Frijoles y piojito con Cri Cri
Written on 8 Oct, 2013 at 20:22 in On Zarela's Mind, Traditions & Culture |
Sitting in my son’s professional kitchen cleaning beans took me back to my parents’ ranch in Chihuahua, where one of the kids’ few daily duties was to clean a blue speckled shallow bandeja of beans. We would gladly do it... (Continue reading)
Make your own altar for the dead
Written on 7 Oct, 2013 at 23:33 in On Zarela's Mind, Traditions & Culture |
Altar for my mother, Aida Gabilondo I remember the first time I made an altar for the dead. Zarela had recently opened (it was either the first or second year) and my ex-husband, the father of my children, had just... (Continue reading)
Tamales with Yellow Mole
When the Spanish introduced cooking fats it revolutionized the whole concept of tamales. Today virtually all are filled with a mixture of masa and lard. Without the added fat the masa would be almost inedibly dense. I’d always wondered... (Continue reading)
Days of the Dead
I think if I could choose one event to dramatize the spirit of Mexican religion, it would be the Day of the Dead, or actually Days — Los Dias de los Muertos, November l and 2. To begin with,... (Continue reading)
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