Food from My Heart: Cuisines of Mexico Remembered and Reimagined by Zarela Martinez

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Notes about this book

  • robm on July 05, 2011

    Wonderful recipes by a famous Mexican cook! Very authentic.

Notes about Recipes in this book

  • Black bean soup (Caldo de frijol negro)

    • lorloff on July 04, 2016

      Great recipe. I used black beans from Oaxaca and Pasilla de Oaxaca as the dried chiles. It took longer for the beans to cook than stated but I checked them every 15 mins till done. I only puréed part of the soup using a stick blender and left a lot of the soup beans intact. The only warning is taste your fresh chiles before you start and use less if they are hot. Otherwise the soup may be too spicy. My husband and I love hot even in Thailand we seldom got food too hot for us, but the chiles I used were very hot and we needed to add some beans to take down the spice a bit at the end. Will be our go to recipe for black bean soup which I have been looking for for a long time. I started with beans soaked overnight. What I like about this recipe is that the soaked beans go right into the pot to cook in the soup without cooking the beans first.

  • Pasta with poblano sauce (Macarrones con salsa poblana)

    • TrishaCP on July 29, 2016

      I love poblano chiles and so have wanted to try this recipe for a while. It is indeed rich, but the cream helps to temper the vegetal quality of the chiles. I omitted the butter, as I didn't have time to bake it per the recipe- I just added pasta and cheese to the poblano sauce and heated it a bit before serving. It was ok, but would definitely benefit from the bake.

  • Chicken cutlets (Chuletas de pollo)

    • TrishaCP on February 02, 2018

      This was definitely easy to pull together and had good flavor. I grilled the breasts, and they did end up a bit dry, so serving with salsa is a very good idea.

  • Creamy rice casserole with poblano chiles (Arroz con crema y poblanos)

    • EmilyR on September 05, 2019

      This makes an enormous quantity and we couldn't finish it, but is a nice side dish. Next time I'd make half.

    • Jenny on December 14, 2018

      This casserole is perfect. I had leftover white rice and wanted to do something different and this recipe will be in my rotation permanently.

  • Zucchini with cheese (Calabacitas con queso)

    • billcranecos on July 21, 2020

      This is one of our household favorite squash recipes and it was good enough to make it to our Thanksgiving table this year.

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  • ISBN 10 145635759X
  • ISBN 13 9781456357597
  • Published Nov 24 2010
  • Format Paperback
  • Page Count 370
  • Language English
  • Countries United States
  • Publisher Createspace
  • Imprint Createspace

Publishers Text

"Food From My Heart" is Zarela Martinez's culinary autobiography in which she describes not only the foods of different times of her life but the way life was lived in Mexico then. She chronicles a way of life that she feels is mostly gone forever but that set her on her journey to success as a chef, restaurateur, entrepreneur and promoter of Mexican food and culture. Having grown up on the border with the United States, she was not acquainted with her Mexican roots. Her first visit to the state of Oaxaca, Mexico, changed all that and her love affair with Mexican regional cooking was born. Her description of her experiences while traveling and getting to know the states of Chiapas, Yucatan, Veracruz and other parts of the country shed light on a Mexico that is not widely known or understood in the United States. The book is peppered with stories, jokes and anecdotes about a most colorful and historically important family and the people she met along the way that brought her to New York and helped her achieve great success here. But this is no dilettante's vanity publication. It is built on a solid foundation of thorough and carefully researched information on the history of Mexican food, its ingredients and cooking techniques. There is a large section of basic recipes or "building blocks" as she likes to call them on which she developed her unique style of cooking known for it's layers of flavors. You'll find the recipes for many of the dishes she served at her restaurant Zarela for 23 years.

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