The incredible chef, restaurateur, author, entrepreneur, scholar and cultural interpreter Zarela Martinez will be at the National Museum of American History in the Demonstration Kitchen this weekend to explore regional Mexican cooking.
Chef Martinez was “discovered” in 1979 by New Orleans Chef Paul Prudhomme, and four years later she opened a catering business called El Paso, which is still open today. In 1987 Chef Martinez opened up Zarela in NYC, which was open for over twenty years, and since then she has written three books, created a PBS series, and has sold numerous cooking products from her line. She has come a long way from her cattle ranch in Sonora, Mexico, but Chef Martinez stated in an interview by Latino Americans of New York and New Jersey: “My mission is to make my culture known and understood through everything I do.”
During "Cooking Up History," on October 6th, Chef Martínez will prepare her multi-generational dish salpicon de huachinango (red snapper hash) and discuss the ways memory, family and community relate to regional Mexican foodways. Chef Martinez will speak about her childhood growing up in a ranch household where family and friends cooked for each other and sang with one another to build a sense of community. In addition to preparing food during this program, Chef Martínez will also sing Mexican songs from her youth. After the demo, Chef Martínez will sign copies of her book Food from my Heart: Cuisines of Mexico Remembered and Reimagined and copies of her album Sad Songs from a Happy Heart. Items will be available for purchase on site.
This program is in partnership with the Smithsonian Latino Center and the Mexican Cultural Institute and is part of the 2018 Hispanic Heritage Month Family Festival at the National Museum of American History.
DETAILS:
Saturday, Oct. 6th; 1–2 p.m.
Demonstration Kitchen, Wallace H. Coulter Plaza
First Floor, West
Information on Cooking Up History:
Once a month, the National Museum of American History showcases a guest chef with their resident food historian, Dr. Ashley Rose Young, to prepare recipes and talk about the history and traditions behind their ingredients, culinary techniques, and enjoyment. The food that is created ties back to different parts of their exhibitions, research, and collections. As the guest chef and food historian cook, they also explore questions about food, identity, tradition, and innovation throughout American history. For more information, go to: Cooking Up History
SAVE THE DATE: November 1-3: Smithsonian Food History Weekend
The Smithsonian’s National Museum of American History, the home of Julia Child’s kitchen, will host its fourth annual Food History Weekend Nov. 1–3! The foodie weekend will have four incredible events (some free and some ticketed) with cooking demonstrations, conversations, hands-on activities, book signings and displays. This year’s theme, Regions Reimagined, will explore the history and changing dynamics of regional food culture in the U.S. Chefs, farmers, fishers, entrepreneurs, cookbook authors and historians will look at how regions define themselves, shape communities and evolve through food.
Smithsonian Food History Gala
Thursday, November 1, 6:30 p.m.
Flag Hall
Buy Tickets HERE!
Smithsonian Food History Roundtables
Friday, November 2, 9:30 a.m. – 6 p.m.
Warner Bros. Theater
Register HERE!
Smithsonian Food History Festival
Saturday, November 3, 10 a.m. – 5:30 p.m.
More info HERE!
Last Call: The Great History of American Brewing
Saturday, November 3, 6:30 – 9 p.m.
Wallace H. Coulter Performance Plaza, 1 West
Buy tickets HERE!
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