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Achiote Paste- Recado de Adobo Colorado
Written on 27 Feb, 2014 at 12:44 in Cooking & Other Sauces, Featured, Ingredients, Marinades and Seasoning Pastes, Recipes, Techniques |
... (Continue reading)
The Acid Treatment: Escabeches and Ceviches
ESCABECHES AND CEVICHES by Zarela Martínez for the Los Angeles Times June 27, 1996 The first time I ate escabeche is engraved forever in my mind. I was 8 and visiting my grandmother at Santa Anita, her ranch in the... (Continue reading)
A Splash of Magic
Photo: Marissa E. Sanchez “A Splash of Magic” In France, a sauce is just an entrée’s sidekick. But a rich, complex sauce is the very heart of the Mexican meal. By Zarela Martinez Special to the Times Los Angeles... (Continue reading)
Seasoning a Clay Comal
Written on 17 Dec, 2013 at 15:38 in Ask Zarela, Cooking, Equipment, Favorites, Techniques, Traditions & Culture |
Can you tell me where to buy a clay comal? I bought one in Santa Fe several years ago, used it happily until my daughter-in-law put it on a very hot burner and it cracked.... (Continue reading)
Octopus Carpaccio How to make
I learned a fascinating thing today. I’ve been wanting to make an octopus carpaccio with a black olive sauce I once had from a Peruvian chef at a conference but could not figure out how to slice the octopus... (Continue reading)
Lard? Yes! Praise the Lard
It was 1991. Ruth Reichl, was the editor of the Los Angeles Times food section, and she was changing the culinary scene, mostly subtly but with a wake up bang directed at others. When she asked me to write... (Continue reading)
Praise the Lard – Los Angeles Times article
Los Angeles Times Articles ← Back to Original Article Praise the Lard Restoring a Fat’s Spattered Reputation April 28, 1994|ZARELA MARTINEZ | \o7 Martinez was raised on a rancho in the state of Chihuahua, Mexico. She opened her restaurant Zarela... (Continue reading)
Griddle-roasting Chiles and Vegetables
Photo by Laurie Smith www.lauriesmithphotos.com Many Mexican recipes contain either fresh or dried chiles and each one specifies how you should work with them. Fresh chiles are sometimes simply cut up, in other cases you will be asked to boil... (Continue reading)
The Seafood of Veracruz
The Seafood of Veracruz By Zarela Martinez Los Angeles Times October 21, 1998 in print edition H-1 For the first 12 years of my life, the only fish I ever ate were frozen haddock filets at Luby’s Cafeteria in El... (Continue reading)
Preparing Dried Chiles
Almost always, this simple procedure is the prelude to using dried chiles for my recipes. Very tiny chiles are toasted or blanched whole before cooking, and I have seen Oaxacan cooks fry larger chiles before soaking... (Continue reading)
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