It was 1991. Ruth Reichl, was the editor of the Los Angeles Times food section, and she was changing the culinary scene, mostly subtly but with a wake up bang directed at others. When she asked me to write an article on lard I was scared, perplexed, wary, but...
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.