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

Search this book for Recipes »

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0025804715
  • ISBN 13 9780025804715
  • Published Nov 23 1992
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons Inc
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Containing more than 200 recipes, this book is a chronicle of the development of Zarela Martinez's cooking, describes her childhood and the foods of her family, the influences of other regions when she went away to school, and continues up to when she opened her own restaurant, Zarela. In addition to the detailed information on what it means to be Mexican, and how that impacts on Mexican cooking, there are sections on the primary ingredients of Mexican cooking, both indigenous and imported, and the roles they play. Zarela also describes Mexican religious celebrations and the way Mexicans socialize and eat.

Other cookbooks by this author