This is the easiest and most versatile dough we work with at Zapata. We usually keep a batch of this […]
Every year, bird migrate north to south following traditional migration routes, many of which pass straight through the heart of our ranches.
In these strange and perilous times we’ve found ourselves turning to books for respite and inspiration.
This hummus recipe is slightly modified from the incredibly popular Zahav cookbook by Michael Solomnov.
Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a fair compromise for everyone. You can taste the corn more than the flour, it has a very subtle sweetness, a slight tang, is moist in the center, and when made properly has an outer crust that is slightly caramelized and crisp.
From Native Americans to homesteaders and state ownership.
For Kit, a loyal companion whose personality lives on today.
This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more minutes
On long moves like this one, a rancher’s saddle is just as important as the horse she’s riding.
Our Zapata chef Chase Kelly bakes these cookies just before check-in and places them in guests’ rooms moments before their arrival so they’re greeted by the smell of freshly baked cookies.