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Zarela's Veracruz: Mexico's Simplest Cuisine
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Zarela's Veracruz: Mexico's Simplest Cuisine

by Zarela Martinez, Anne Mendelson
 

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

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.

Product Details

ISBN-13:
9780618444106
Publisher:
Houghton Mifflin Harcourt
Publication date:
04/13/2004
Pages:
400
Product dimensions:
7.16(w) x 9.94(h) x 0.88(d)

Related Subjects

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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