Special Services
“Last fall my husband Michael and I attended the Tucson Culinary Institute’s luncheon where you demonstrated cooking techniques and shared stories about food, Mexico and its culture. Prior to this luncheon Michael had been very reluctant to try new things – recipes, restaurants etc. He is a changed man, reveling in new tastes and creativity. We have so much fun exploring the totality of the culinary world but especially chiles and Mexican cuisine. Today I brought home some Zarela Casa items. He was so pleased to see them and said, “Zarela changed my life!” I want to share that with you. You are such a talented, proud woman that I’m confident it will be pleasing.”
Public Speaking
Zarela is a sought-after speaker as much at home with academic or business audiences as with fellow food-lovers. She has the knack of bringing an informal, anecdotal personal touch to scrupulously researched material. Among the subjects she often speaks on are career game plans for small businesspersons, ways of targeting the U.S. Hispanic market, and of course all aspects of Mexican food and culture. Most recently, she was asked to share her knowledge of Hispanic buying patterns with a regional Wal-Mart executive meeting.
Contact Zarela about public speaking
Cooking Classes
Zarela’s cooking students know her as a teacher acquainted with the regional flavors of Mexico in all their brilliant diversity. Ranging throughout topics from salsas and moles to the favorite Mexican cooking fats, her thoughtful and well-organized classes are a unique blend of culinary technique, cooking lesson, and cultural essay.
Contact Zarela about cooking classes
Rare praise from Regina Schrambling gastropoda.com
Food writers who passed up Zarela’s invitation missed out on a lesson on Mexican corn that was as seriously entertaining as it was wildly illuminating. She has been telling me for years that the world has gone to hell in a metate now that true masa is so hard to find, but tasting the real kernels soaked, whole, ground and in a baker’s dozen other forms made her case beyond persuasively. And she is one smart pimpo: As we watched her grind corn and mix masa with plantains and griddle-bake just-shaped tortillas, we were sitting down gorging on little picadas with avocado salsa verde and tamales with mole (plus margaritas). Two things she served were particularly transporting, the esquites, corn kernels with mayonnaise and chile powder, and the enchilada de chorro, which was the closest thing to Arizona I’ve tasted in eons. Unfortunately, the whole intellectually sensual experience only made me think how narrow Mexican has become in Manhattan — we’ve gone from abysmal Tex-Mex to mostly pedestrian Puebla-esque menus, and there is so much more to the cuisine.
The real deal could have no better ambassador: She had us sniffing epazote and tasting fresh lard and struggling to keep up with all the historical and sociological nuggets she tossed off (who knew the Lebanese had influenced Mexican cooking?) Contrast that with the countless “seminars” that turn out to be nothing but shilling, with the “experts” only reciting from a poorly memorized script (can you say ron?) Zarela has the cojones to always charge a pittance, but given that so much of the media still can’t tell huitlacoche from chipotle (and will not learn that tamal does not take an E), the Mexican government should set up a neediest cases fund.
Regina Schambling@ www.gastropoda.com
Letter from Johanna Gorelick, The Museum of the American Indian
December 6, 2010
Zarela,
As the Manger of Education and Public Programs, I wish to thank you on behalf of the National Museum of the American Indian for the wonderful presentation you led and the amazing food you served! As you may know, “Zarela’s Mexican Corn Kitchen” was the first food program we’ve hosted since 1994. As a result of its success I am certain that we will be working with you again in the near future.
Zarela, you are an expert speaker. You enlightened visitors on the history and cultural preparation of corn-based Mexican fare in a fun and engaging manner. The images you presented were exquisite and highlighted the vast diversity of corn and its uses. You have a unique ability to entertain and educate audiences. Visitors and staff alike found your program at the museum to be engaging, informative and humorous. We were impressed with the way in which you regaled the packed audience with the history of several varieties of Mexican corn, their pre-Columbian preparation and stories about how Mexican cuisine has changed through time. Most important, however, is your skill in captivating our diverse audience, which ranged from sophisticated foodies to those who know little or nothing about culinary arts. The evaluations we collected after the program say it all:
“Great lecture + food – learned new things. Very interesting and entertaining, very well organized.”
“To have Zarela was an honor”
“Zarela was a great speaker.”
“Spectacular – muy bueno”
“Fun and dynamic speaker. Beautiful slides.”
“Great (and hilarious) speaker!”
“Zarela is wonderful.”
Zarela, we greatly appreciate your willingness and ability to work within our constrained space. As a museum, we do not have cooking facilities and yet you were able to do a cooking demonstration. What we lack in resources, you more than made up with in flexibility and presentation style.
Finally, I would be remiss in not writing something about the tasting you catered – what a sensational taste treat! The menu, like the talk, focused on various preparations of corn. You introduced to visitors and the staff to new taste experiences (i.e. huitlacoche).
As a cultural institution, it meant a great deal to us that you were able to create a program that touched on all aspects of our mission, from your deep knowledge of indigenous uses of corn to your ability to design a presentation that engaged visitors on many levels. You made converts out of the staff people who did not believe that we could feature a cooking presentation at our museum; somehow, magically, you made it happen. As someone who produces and attends many programs throughout the year, I can honestly say that you are a true gem.
Johanna Gorelick, Ph.D.
Manager, Education/Public Programs Department
I gave myself and my palette a birthday treat by going to the Culinary Loft where resturanteuse and writer, Zarela Martinez was teaching us about Mexican cooking.
I always experience Zarela as an artist, similar to reading Anais Nin’s Collages or looking at Frida Kahlo. As Zarela cooks, she remembers stories about places and people and family. These stories include wisdom and jokes!
As you taste the food, you feel nourished by the aroma and colors and tastes of Mexico in an atmosphere of fun and warmth that leaves you glowing. It really is more than just a cooking class
Consulting
For years Zarela has been a highly regarded consultant specializing in Mexican food and culture and U.S. Hispanic market trends. Her corporate clients have included Frito-Lay, Unilever/Best Foods, and Marriott. She has the perspective of a truly bilingual and bicultural woman, uniquely equipped to understand what appeals to both Hispanic and non-Hispanic consumers.
Contact Zarela regarding consulting services
