Zarela's Veracruz: Mexico's Simplest Cuisine
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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avocado baking sheet bay leaves black pepper blender boil over high butter Catemaco chayotes chicken stock chipotle chipotle chiles cilantro cloves coarsely chopped corn cups water dish dough drain dried chiles epazote finely chopped fish flavor flour food processor fresh frying garlic garlic cloves gorditas green heat until rippling heavy skillet herbs high heat hoja santa ingredients lard let cool lime juice masa harina meat medium heat medium-high heat Mexican Mexico minutes mixture oil over medium-high olive oil omelet onion oregano ounces peanuts peeled peppercorns piloncillo plantains pork pound pumpkin puree recipe reduce the heat restaurant rice RINSE room temperature salsa sauce saucepan seafood seeds shrimp skillet sliced slightly small white onion soup Spanish spoon stirring occasionally sugar tablespoons taste teaspoon teaspoon salt thyme Tlacotalpan toast tomatillos tortillas Totonac unpeeled V4 cup vanilla vegetable oil Veracruz vinegar Xalapa Xico yuca