Zarela's Veracruz

Front Cover
Houghton Mifflin, 2001 - Cooking - 383 pages
With two celebrated restaurants and two highly acclaimed cookbooks to her name, Zarela Martínez is considered one of America’s foremost authorities on Mexican cooking. In this book, the companion to her thirteen-part public television series, Zarela takes us on a tour of the Mexican state of Veracruz, a lush, skinny strip of land bordering the Gulf and home to some of Mexico’s most accessible and inviting dishes. It was here that the Spanish first landed in the sixteenth century, and sustained Spanish influences give the food an easygoing Mediterranean character that is appealing even to people who don’t normally like “Mexican” food. Olive oil, olives, capers, raisins, and almonds are common in simply prepared dinners, while complex blends of difficult-to-find chiles and other spices are largely absent. The state’s 450-mile-long coastline is broken up everywhere by waterways teeming with shellfish. As a result, there is a wealth of little dishes that involve nothing more than some seafood, olive oil, and garlic with a handful of seasonings: wonderful soup-stews, fresh fillets stuffed with seafood mélanges, appetizers such as Shrimp Salad in Avocado Halves and Garlickly Stir-Fried Shrimp, and the state’s most famous dish, red snapper a la veracruzana. At the same time, Veracruz's strong Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. The Veracruzan table also features innumerable variations on tortillas that make wonderful little meals.
In all, Zarela provides more than 150 dishes that are perfect for parties or even ordinary suppers: Crab and Avocado Salad, Orange-Flavored Chicken, Wild Mushrooms in Vinaigrette, and Coconut Layer Cake.
Much more than a cookbook, ZARELA'S VERACRUZ is also a mesmerizing travelogue and an absorbing portrait of Mexico’s most exuberant state.

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Contents

Preface xiii
1
The Cooking oFVeracruz
39
IfYou Really Want to Cook LIlE Me
71
sOUPs AND sOUPsTEWs
145
FISH AND SEAFOOD
167
POULTRY AND EGGS
196
PORK AND BEEF
241
VEGETABLES AND sIDE DISHES
264
sAUCES AND SAUCE ENRICHMENTS
298
SWEET BREADS AND DESSERTS
337
BEVERAGES
358
Copyright

About the author (2001)

Born in Sonora, Mexico & educated in El Paso, Texas & Guadalajar. She is considered one of America's foremost authorities on Mexican cooking. Bilingual & bicultural, she is the chef-owner of Zarela, a restaurant in Manhattan.

Anne Mendelson is the author of Stand Facing the Stove. Her cookbook reviews appear regularly in Gourmet and the Los Angeles Times.

Bibliographic information