Zarela's Veracruz: Mexico's Simplest Cuisine

Overview

The state of Veracruz, a lush strip of land running the length of Mexico's eastern coast, is home to some of the easiest, lightest, and most varied food in Mexico's repertoire. To enjoy dishes like Seafood Salad in Avocado Halves, Garlicky Stir-Fried Shrimp, Orange-Flavored Chicken, and Mushroom Empanadas, you won't need to hunt down obscure chiles or master complicated techniques. Spanish influences—evident in accessible ingredients like olive oil, olives, capers, raisins, and almonds—give the state's cuisine a ...

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Overview

The state of Veracruz, a lush strip of land running the length of Mexico's eastern coast, is home to some of the easiest, lightest, and most varied food in Mexico's repertoire. To enjoy dishes like Seafood Salad in Avocado Halves, Garlicky Stir-Fried Shrimp, Orange-Flavored Chicken, and Mushroom Empanadas, you won't need to hunt down obscure chiles or master complicated techniques. Spanish influences—evident in accessible ingredients like olive oil, olives, capers, raisins, and almonds—give the state's cuisine a familiar Mediterranean character. At the same time, Veracruz's Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. In all, Zarela provides more than 150 choices, perfect for festive parties or ordinary suppers. Much more than a cookbook, Zarela's Veracruz is a mesmerizing travelogue and an absorbing portrait of Mexico's most exuberant state.

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Product Details

  • ISBN-13: 9780618444106
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/13/2004
  • Pages: 400
  • Product dimensions: 7.16 (w) x 9.94 (h) x 0.88 (d)

Meet the Author

Zarela Martinez was born in Sonora, Mexico, and educated in El Paso, Texas, and Guadalajara, and s considered on of America's foremost authorities on Mexican cooking. Bilingual and bicultural, she is the chef-owner of Zarela, a wildly popular restaurant in Manhattan. She is also the author of The Food and Life of Oaxaca and Food from My Heart.
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Table of Contents

Preface xiii
Where It All Began, and How 1
Places and People: A Tour of Veracruz 5
Lively but Accessible: The Cooking of Veracruz 39
Equipment 40
Ingredients 41
If You Really Want to Cook Like Me 71
Appetizers and Little Dishes 76
The Veracruzan Corn Kitchen 111
Soups and Soup-Stews 141
Fish and Seafood 166
Poultry and Eggs 196
Pork and Beef 235
Vegetables and Side Dishes 264
Sauces and Sauce Enrichments 298
Sweet Breads and Desserts 332
Beverages 358
Mail-Order Sources 365
Shopping Sources 367
Index 369
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