Nancy Zaslavsky is an author, cooking teacher, and culinary tour leader specializing in the foods of Mexico. Nancy wrote the James Beard Award-nominated "A Cook’s Tour of Mexico: Authentic Recipes from the Country’s Best Open-Air Markets, City Fondas, and Home Kitchens" (St. Martin’s Press), which was nominated for a James Beard Award, and "Meatless Mexican Home Cooking" (Griffin). Nancy has written for newspapers, food magazines and international publications on Mexican cuisine. Her culinary tours to her favorite food destinations in Mexico are designed for 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, she is the vice president and program chair of the Culinary Historians of Southern California. She is also an active member of the International Association of Culinary Professionals, the James Beard Foundation and a member of the International Slow Food Movement.
Nancy is a blonde gringa who loves Mexico, its culture, cuisine, and people. One of her greatest joys is to share this enthusiasm with those who want to learn more about a fascinating country. She lives in Los Angeles with her husband.