Zarela Martinez

We continue our exploration of the foods of the Columbian Exchange with a look at corn, which has become a staple of modern agriculture. Betty Fussell, author of The Story of Corn, explains how the grain has changed the way the world eats. We'll also look at how corn is used in a variety of Mexican dishes with Zarela Martinez, author of numerous cookbooks including Zarela's Veracruz

Recipe:Zarela's Pimpo

Recipe: Zarela's Esquites

Corn Recipes from Listeners

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Mexican chef and restaurateur Zarela Martinez talks about authentic Mexican food. Her restaurant Zarela opened in New York in 1981, and she remains committed to bringing regional Mexican food to New York. She discusses organizing an ongoing series of weekly gastronomic festivals featuring foods from different states in Mexico. She’s the author of Zarela’s Veracruz, Food from my Heart, and The Food and Life of Oaxaca.

Lard was once the most common fat for baking, but came to be seen as dirty and unhealthful. Now, food scientists have shown that home-rendered lard isn't as bad for your health as,...

Our panel of nine guests will discuss the Mexican American experience in NYC as well as current issues affecting the Mexican American community. Guests include: Maria Hinojosa, senior correspondent for NOW on PBS and managing editor of NPR’s Latino USA; Daniel Jaquez, freelance theater director and the ...

Our panel of nine guests will discuss the Mexican American experience in NYC as well as current issues affecting the Mexican American community. Guests include: Maria Hinojosa, senior correspondent for NOW on PBS and managing editor of NPR’s Latino USA; Daniel Jaquez, freelance theater director and the ...

Zarela Martinez, owner of Zarela Restaurant, talks about the reaction to the swine flu outbreak both in New York and back home in Mexico. Then, Philip Alcabes, associate professor of Urban Public Health at Hunter College and author of Dread: How Fear and Fantasy Have Fueled Epidemics from ...

Zarela Martinez, cookbook author and owner of Mexican Restaurant, Zarela, discusses the difference between American and Mexican corn and why Mexican corn is so hard to find.

Fabio Trabocchi chef and partner of Fiamma, Zarela Martinez, chef of Zarela, and Marcus Samuelsson, executive chef and co-owner of Aquavit, share ideas on what to do with what's in your fridge.

Nov. 1 and 2 mark the Mexican Day of the Dead celebration. Renowned Mexican chef Zarela Martinez explains the origins and meaning of the Day of the Dead, and shares some traditional holiday food like sugar skulls and pan de muerto.

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