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I’m
not Mexican. I’m a blond gringa
who loves Mexico, its culture, cuisine and people. One of
my greatest joys is to share this enthusiasm with those
who want to learn more about a fascinating country.
I am an author and home cook specializing in regional Mexican
cooking. My book, A Cook’s Tour of Mexico:
Authentic Recipes from the Country’s Best Open-Air Markets,
City Fondas and Home Kitchens was nominated
for a James Beard Foundation Award. I love Mexico and real
Mexican food. I have traveled extensively throughout Mexico
since 1970 exploring foods of this world-class cuisine and
seeking authentic dishes from extraordinary home cooks. My
second cookbook, Meatless Mexican Home Cooking
(both, St. Martin’s Press) offers a spirited collection
of traditional vegetarian recipes, as they are prepared every
day in Mexico. I am now writing my third cookbook.
My articles have been published in national food magazines
and newspapers including Bon Appétit, EatingWell,
Saveur, Vegetarian Times and Los Angeles
Times. Articles have appeared about my work in
Bon Appetit, Gourmet, Select Magazine, Los Angeles Times,
Los Angeles Times Magazine, The Outlook, and
The Orange County Register. I have appeared on television
and have done extensive radio.
I teach Mexican cooking classes in the U.S.A. and in Mexico.
My classes are held at schools such as Sur La Table,
Let’s Get Cookin’, Rancho La Puerta, Draeger’s,
Central Market Cooking School, and in private classes
in both countries.
My culinary tours to various regions in Mexico are small groups
of chefs, food professionals and food-and-fun-loving people
in search of dynamic tastes in spirited environments. Motivated
by ongoing research into the cultural and culinary history
of Mexico, I am Vice President and Program Chair of the Culinary
Historians of Southern California. I am also an active
member of the International Association of Culinary
Professionals, the James Beard Foundation and the International Slow
Food Movement.
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