Rodica Prato
I’ve known, admired and loved Rodica Prato and her work for over 10 years when she designed the map based on Miguel Covarrubias’ style for my book , Zarela’s Veracruz (Houghton Mifflin 2001.) I can truly say that I have never met a...
19 ways to cook squash blossoms
Photo by Manu Bastien www.manuphotos.com When people ask me about the most memorable dish I ever ate, for some inexplicable reason I wax poetic about a squash blossom stuffed with a duxelle of wild mushrooms of Provence, with their jus as the only sauce, that I had at...Shrimp with Rosemary
I learned this on a trip to Paris at Joel Robuchon’s Paris restaurant: Stick a stem of rosemary through extra large, head-on shrimp, brush with garlic and olive oil, salt and either pan-fry them or grill them They are fantastic and low calorie. ANd from my...Zarela Restaurant closes,a new life begins
Should I or should I not? My mind knew that I had to, my heart said no, no. For the last year, I slowly came to the realization that I needed to close my restaurant Zarela after 23 years. During those years, challenges were met head on and conquered, dreams were...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.