¡ZARELA! LA COCINA VERACRUZANA


Program 1 The Port of Veracruz
The series highlights the Gulf Coast state of Veracruz, Mexico, a region rich in history and culinary traditions. New York restaurateur/chef Zarela Martinez begins her 13-part exploration of the cooking and culture of Veracruz at the spot where Spanish conquistadors landed almost five hundred years ago and changed the course of Mexican history.
Recipes: Pescado a la Veracruzana (fish with Salsa Veracruzana); Minilla (fish hash with prepared garlic); and Camarones al Ajillo (garlic shrimp).

Program 2 Jarocho Country
Zarela visits “jarocho” country, the name by which Veracruzanos are known throughout Mexico. Stops include the shrimp and fishing port of Alvarado and one of the best seafood restaurants in town.
Recipes: Moros y Cristianos (beans and rice); Ensalada de Camarón (shrimp salad); and Torta de Mariscos (seafood torte).

Program 3 Tlacotalpan
Food and candy, arts and crafts, music and dance in Tlacotalpan, the “Venice of Mexico” and birthplace of composer Agustín Lara.
Recipes: Garnachas de Masa Cocida (corn dough tartlets); Canate en Salsa de Cura (duck in vegetable and herb sauce); Mostachones (almond macaroons); and Toritos (spiked sweet peanut butter and milk drinks).

Program 4 Xalapa
Xalapa, located in the cool mountains away from the port of Veracruz, is the state’s cultural center, home to a superb anthropology museum but best known for its namesake pepper, the jalapeño.
Recipes: Chiles Xalapeños Rellenos (chiles stuffed with seasoned chicken); Tamal de Cazuela (tamal filled with pork and red chile sauce); and Setas a la Vinagreta (mushrooms with onions and jalapeños in vinaigrette).

Program 5 Xico
The picturesque colonial town of Xico is famous for its mole sauce. Here Zarela dines with a local family at their weekend retreat, an elegant hacienda, and enjoys a local fiesta.
Recipes: Salsa de Chile Seco (chile paste for dips, salsa and seasoning) and Mole de Xico (seasoned fruit and nut sauce for meat).

Program 6 Coffee
Zarela enjoys “the perfect cup of coffee” at the famed La Parroquía café in Veracruz City and visits one of the many coffee plantations dotting the hillsides in the central part of the state.
Recipes: Caldo de Almendra (almond soup with shredded chicken); Tapaditas de Frijol con Salsa Verde de Aguacate (fried bean-filled appetizers with tomatillo and avocado sauce); Tortilla a la Parroquía (onion and chile omelette in turkey broth).

Program 7 Central Veracruz
Zarela visits three locales in Central Veracruz: the stately colonial city of Córdoba; the market town of Coscomatepec; and Huatusco, where flying ants are a local delicacy!
Recipes: Puerco Encacahuatado (pork in peanut sauce); Cocoles de Anís (anise rolls); Espagueti Verde (spaghetti in green chile sauce).

Program 8 Orizaba
In and around the colonial city of Orizaba, Zarela visits a chayote squash farm, the birthplace of Mexico’s most beloved children’s music songwriter, and a brewery that manufactures many of Mexico’s best-known beers.
Recipes: Chayotes con Crema (cream-stuffed squash); Barbacoa de Pollo (chicken barbecued on the stove, Mexican-style); and Tesmole (beef and vegetable stew with corn dumplings).

Program 9 La Huasteca, Part 1
In northern Veracruz, Zarela samples a giant tamal, watches hearts of palm being harvested and canned, and visits a Casa de Cultura to learn about local dance and costume.
Recipes: Pulatles (tamales filled with spicy beans and squash); Ensalada de Palmito (hearts of palm salad); and Pebre de Pollo (chicken with pepper and caper sauce).

Program 10 La Huasteca, Part 2
Zarela continues her visit to this region of northern Veracruz with a stop at a crafts college.
Recipes: Enchiladas Huastecas Verdes (enchiladas with green sauce); Caldo de Fideos (vermicelli soup); and Puerco con Calabaza (pork in pumpkin sauce).

Program 11 La Costa Esmeralda
The northernmost coast in Veracruz is known as “The Emerald Coast.” Here Zarela finds mangrove swamps, French architecture, and banana plantations. In a market, she shops for Mexico’s favorite meat – pork.
Recipes: Mariguitas (fried plantain chips); Plátanos Rellenos (cheese-stuffed plantain appetizers); Longaniza (spiced pork sausage); and Costillas de Puerco con Longaniza (glazed pork sausage and ribs).

Program 12 Totonac Area
Zarela visits Veracruz’s most famous archaeological site, the ancient ceremonial center of El Tajín, and Papantla, renowned for its vanilla plantations.
Recipes: Frijoles en Alchulchut (beans with pumpkin seeds and squash); Pollo con Chile Seco (chicken in chiltepín chiles); and Tlaxyuayahú (oxtail soup).

Program 13 Catemaco
Lake Catemaco features natural attractions like water lilies and wild birds, plus more mystical ones. The region is also a center for folk healers and sorcerers. Zarela tries a temescal, a ritual steam bath.
Recipes: Pescado en Chile y Limón (fish in chile and lime sauce); Picadillo de Pobre (beef hash); Tachogobi (tomato sauce for fish); and Chile Pastor (chile and lime sauce for meat).