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 ti...
- Brand: Brand: Rux Martin/Houghton Mifflin Harcourt
- ASIN: 061800713X
- UPC: 046442007139