A Splash of Magic
Photo: Marissa E. Sanchez “A Splash of Magic” In France, a sauce is just an entrée’s sidekick. But a rich, complex sauce is the very heart of the Mexican meal. By Zarela Martinez Special to the Times Los Angeles Times- Wednesday, March 4th, 1998 When I was...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 Seafood of Veracruz
The Seafood of Veracruz By Zarela Martinez Los Angeles Times October 21, 1998 in print edition H-1 For the first 12 years of my life, the only fish I ever ate were frozen haddock filets at Luby’s Cafeteria in El Paso, Texas. They were fried in a thick crust and I ate...Preparing Dried Chiles
Almost always, this simple procedure is the prelude to using dried chiles for my recipes. Very tiny chiles are toasted or blanched whole before cooking, and I have seen Oaxacan cooks fry larger chiles before soaking them, but the following...
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.