Chef

Maricel Presilla is a culinary historian specializing in the foods of Latin America and Spain. She holds a doctorate in medieval Spanish history from New York University and has received formal training in cultural anthropology. Dr. Presilla has done considerable research on Latin American agriculture – with special emphasis on tropical crops, cacao and vanilla agriculture, and chocolate production.

She is the president of Gran Cacao Company a Latin American food research and marketing company that specializes in the sale of premium cacao beans from Latin America.

Her latest book is The New Taste of Chocolate: A Cultural and Natural History of Chocolate with Recipes (Ten Speed Press, 2001). She has completed a comprehensive Latin American cookbook for W.W. Norton and has contributed articles for Saveur, Food & Wine, Food Arts, and Gourmet.

She writes a weekly food column for the Miami Herald and is as comfortable sailing down the Orinoco to collect recipes in the field as she is cooking at Zafra and Cucharamama, her pan-Latin restaurants in Hoboken, New Jersey.

In the fall, she will be opening Ultramarinos, a Latin American food store and cooking atelier, also in Hoboken, NJ.