Quick Tuesday tip: storing cilantro + favorite recipes

By Claudia Zapata | March 22nd, 2017 | 0 Comments
People either love or hate cilantro. Some people say it smells like soap and tastes like bugs. Some people are also extremely unlucky. Count me among those who can't get enough of the flavorful herb. Whether it's on tacos or in guac, in salads or soups or salsa, cilantro makes everything better. There are those dishes call for a whole bunch of cilantro, but there are plenty of times when just a little garnish will do. In any case, there's nothing worse than excitedly reaching into the fridge to grab some cilantro to give a dish that final touch only to find brown, wilted leaves. I've tried it all when it comes to storing cilantro. I've folded le Read More...

Black bean and shrimp tacos with a toasted chile de árbol salsa

By Claudia Zapata | February 15th, 2017 | 0 Comments
The more I visit Mexico City, the more I find to love about the magical city. Mexico has long been a favorite travel destination. The people are warm and friendly, the cities and landscape beautiful and diverse, and the food and culture, my absolute favorite. But, it wasn't until I recently walked the historic area of Polanco that I truly understood the allure of the nation's capital - its FOOD! From street vendors selling tlayudas, flautas, and quesadillas at the park, to quaint sidewalk cafes and swanky restaurants, Mexico City has a spectacular and diverse menu. And, we pretty much tried to eat it all. One memorable stop was a cevicheria, Read More...

Brown rice, mushroom and arugula stuffed peppers

By Claudia Zapata | January 17th, 2017 | 0 Comments
The beauty of stuffing bell peppers and poblanos is their versatility.  You may recall my popular red pepper rice bowls stuffed with brown rice, black beans, corn, and cilantro and topped with a creamy avocado sauce. Or maybe your were a fan of the more recent vegan chile rellenos with lentils and a walnut taco meat that's since become a household favorite. Whether using sweet or spicy peppers, the key is starting with a hearty base - either brown rice, quinoa, a whole grain like bulgur, millet or farro, or beans and legumes work well . From there, add whatever roasted or sautéed veggies your have on hand along with some fresh herbs and/or spices, and if you'd l Read More...

Dryuary so far: it’s been hard ya’ll

By Claudia Zapata | January 9th, 2017 | 5 Comments
You didn't see me mention this goal in my recent resolutions column, because I didn't think I could do it (still not sure), and saying it publicly would make me too accountable for comfort. Resolutions, after all, are supposed to be realistic. A Dryuary* - in this house!? - impossible. *Dryuary = dry January. But, because 2016 was both a celebratory year for our family (three graduations and two weddings) and a tough one (for pretty much everyone), and we got through it all with a little too much help from Sean's wine cellar, on January 1, I said "enough." And, because the only way I was going to be successful was to enlist Sean too, I held him down and made h Read More...

2017: a not-so-clean slate with oh-so-many-possibilities

By Claudia Zapata | January 3rd, 2017 | 6 Comments
Most of the friends I asked say they don't make resolutions, but I love having goals at the start of every new year. There's something inspiring about hanging up a new calendar and envisioning the possibilities. At 46, I realize there is no clean slate, and having spent far too much time creating healthy habits to start anew, I wouldn't want one. But there's still so much I want to do (and not do), so much more I want to be (and not be), and the New Year always makes me reflect on what that is. After many failures and a couple of successes, I know first hand you can't just say you want to change. You have to be ready, realistic, and specific, and Read More...