Zarela Martinez

Author of The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart

7+ Works 228 Members 4 Reviews

About the Author

Born in Sonora, Mexico & educated in El Paso, Texas & Guadalajar. She is considered one of America's foremost authorities on Mexican cooking. Bilingual & bicultural, she is the chef-owner of Zarela, a restaurant in Manhattan. (Bowker Author Biography)

Includes the names: Zarela Martinez, Zarela Martínez, Zarela Martínez, Zarela Martínez, Anne Zarela; Mendelson Martinez, Editor

Works by Zarela Martinez

Zarela's Veracruz (2001) 79 copies

Food from My Heart: Cuisines of Mexico Remembered and Reimagined (1992) 61 copies

Zarela's Mexican Table (2004) 1 copy

Food from my Heart: Cuisines of Mexico Remembered and Reimagined (2013) 1 copy

The Food and Life of Oaxaca: Traditional Recipes from Mexico’s Heart 1 copy

Food from My Heart: Cuisines from Mexico Remembered and Reimagined 1 copy

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Associated Works

Know the Past, Find the Future: The New York Public Library at 100 (2011) — Contributor — 116 copies

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Common Knowledge

Gender: female

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Reviews

The Food and Life of Oaxaca, Mexico by Zarela Martinez

This one is about the best for tasty and relatively simple mole sauces. i return here again and again when preparing for a feast big or small. Any of the sauces for pork roast would be memorable. I enjoy rereading the stories behind the recipes, and the photos are of joyful REAL people who know that cooking provides spiritual as well as physical sustenance. This is what you want your children to remember long after you are gone.

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k2togger | 2 other reviews | Mar 8, 2014 |

Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martinez

So far everything I've cooked from this book has been extremely good.

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kalypso619 | Nov 28, 2008 |

The Food and Life of Oaxaca: Traditional Recipes… by Zarela Martinez

This is as much a history and travel log as a cookbook. Normally, I love that type of cookbook, but I found the narrative in this to be a bit slow.

The recipes sound fantastic, but are definitely not for the beginner, or the cook who has a limited time in the kitchen. I will enjoy trying these for fun, in my summer break, because many of them will require all day to fix. They also will require a hunt for ingredients. Many ingredients mentioned are mail order only, or not available at all in America.… (more)

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MrsLee | 2 other reviews | Apr 7, 2008 |

The Food and Life of Oaxaca: Traditional Recipes… by Zarela Martinez

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pszolovits | 2 other reviews | Feb 3, 2021 |

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