Rabelais News- Zarela Archive at Harvard University’s Schlesinger Library
Please scroll down to where it says Zarela Martinez Rabelais News ~ July 8, 2013 why do I sell cookbooks? Wednesday, July 17th, Don will be presenting at the first ever Biddeford Pecha Kucha. He’ll have 400 seconds and 20 slides to explain...Herbs for Mole Verde and Pepian
Preparations for tomorrow’s Mexican Cooking Live with Zarela have been intense but fun. I spent hours on the telephone with Dell and Time Warner upgrading my service to get sufficient bandwidh to broadcast a clear picture. Dell had to readjust my...Desiderata – Violeta
Okay, so I said I’d never be that way, that I had no interest in being a grandmother that I’d never gush and feel about to burst from pride and love for the extraordinary being that is my granddaughter Violeta. She always manages to surprise but...
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...Praise the Lard – Los Angeles Times article
Los Angeles Times Articles ← Back to Original Article Praise the Lard Restoring a Fat’s Spattered Reputation April 28, 1994|ZARELA MARTINEZ | o7 Martinez was raised on a rancho in the state of Chihuahua, Mexico. She opened her restaurant Zarela in New York in...
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.