Here, Mexican cooking authority Zarela Martinez shares her rules for a successful career.
With jungles, waterfalls and one of Mexico's best regional cuisines, little-known Veracruz is a great adventure.
In Veracruz, this versatile sauce is served with appetizers, as well as with grilled meats, chicken and fish. Zarela Martinez eats it like a lighter, spicier guacamole. The chunky-textured original version is made with a Mexican stone mortar and pestle, but you can also use a food processor or blender. Adjust the texture to your liking.Plus: More Appetizer Recipes and Tips
Cooking whole fish doesn’t get much easier or more delicious than this. Inspired by a dish she had in Mexico’s coastal Veracruz region, chef Zarela Martinez, of the now-shuttered Zarela in New York City, quickly fries red snapper, then cooks it in a vivid tomatillo salsa. Slideshow: Recipes for Whole Fish
The original recipe calls for mashing the ingredients by hand with a mortar and pestle and mixing in the chopped avocado and the cilantro at the end so that they keep their separate character in a coarse-textured sauce. Do it this way or follow an unorthodox approach that Zarela Martinez has grown fond of, pureeing everything together until very smooth in a food processor or blender.Plus: More Appetizer Recipes and Tips
Mole Verde, or just "Verde" for short, is the lightest and freshest-tasting of Oaxaca's "seven moles." Fresh herbs (rather than spice accents) are what distinguish mole verde -- a puree of green herbs has to be added at the last minute.
The food of Tomasa Meléndez Hernández (of Las Brisas del Mar restaurant) is full of marvelous, intricate flavors. One of her secret weapons is this aromatic mellow garlic paste, which she adds to dishes shortly before serving. A stronger version of the paste, made with garlic and olive oil, is used in the same way in specialties from the Spanish province of Catalonia and from the Levant.Plus: More Seafood Recipes and Tips