It’s gratifying that the event has completely “sold” out but it’s not surprising cause because there is tremendous interest in preparing and cooking with Mexican corn . The majority of the questions I get on Ask Zarela refer to corn, corn masa, nixtamal and other related matters. I will post some of these on Ask Zarela.
don’t miss Zoila’s Zapotec meal at Zarela restaurant on Sunday, September 26. She will be making a corn stew called segueza among other specialties from her hometown Teotitlan del Valle.
| FOR IMMEDIATE RELEASEFor information contact: Zarela Martinez, 212-644-1646 or zarela@zarelades.cogrowconsulting.com
RE: Native Mexican Food Demonstration with Chef Zarela Martinez Thursday, Sept. 23 Renowned chef and food historian Zarela Martinez will explain the relationship between the indigenous cultures of Mexico and corn at the Smithsonian’s National Museum of the American Indian in New York on Thursday, Sept. 23 at 6 p.m. “Zarela’s Mexican Corn Kitchen” will include a tasting of the four featured dishes from Zarela’s Catering.. Joining her on stage is Zoila Mendoza, her muse and teacher of Valley Zapotec cooking who will demonstrate how to make tamales the pre-Hispanic way –no lard. She will also make chocolateatole, a ritualistic pre-Hispanic foamed beverage, Reservations are required at email NMAI-NYprograms@si.edu to attend the free program that is part of Celebrate Mexico Now.. .Born in the Sonoran border town of Agua Prieta, Zarela Martinez is a renowned cultural interpreter between Mexico and the United States through the medium of food. Since 1987 her eponymous “Zarela” has set standards of authenticity among New York Mexican restaurants. A sought-after speaker and consultant for major corporations, she also wrote the pioneering cookbooks “Food From My Heart,” “The Food and Life of Oaxaca,” and “Zarela’s Veracruz,” the last published in conjunction with her public television series “¡Zarela! La Cocina Veracruzana.” Her website www.zarelades.cogrowconsulting.com is an invaluable resource for lovers of Mexican food and culture and her how-to videos on basic Mexican cooking techniques and flavor principles featured on www.youtube.com are fun and informative. “Zarela’s Mexican Corn Kitchen” is funded by a grant from the Nathan Cummings Foundation, with the support and encouragement of Andrew Lee and Jason Cummings; Bowery Kitchen Supplies; Food as Art; The Mexican Cultural Institute of New York and Celebrate México Now. Celebrate México Now is produced by CN Management. The Smithsonian’s National Museum of the American Indian in New York, the George Gustav Heye Center, is located at One Bowling Green in New York City, across from Battery Park. The museum is free and open every day (except Dec. 25) from 10 a.m. to 5 p.m., and Thursdays until 8 p.m. For information, call (212) 514-2700 or visit www.americanindian.si.edu<https://webaccess.si.edu/exchweb/bin/redir.asp?URL=http://www.americanindian.si.edu>. September 25 – Zapotec Cooking ClassOn Saturday, September 25th Zoila will be giving a cooking class of Zapotec food including segueza, a wonderful corn stew, pepian with chicken, the mole amarillo tamales and tejate (an achiote-corn drink). It will be hands on and costs 100.00. It includes a late lunch and drinks. The class is limited to 10 people so sign up . Go to www.zarelades.cogrowconsulting.com to pay with Pay Pal |
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