Daisy Martinez

Daisy Martinez
Did you know?

Daisy's latest book, Daisy: Morning, Noon and Night, Bringing Your Family Together with Everyday Latin Dishes hit the stores on March 2. The book features Daisy's personal take on Latin classics and New Latin cooking and has menus for every occasion.

Daisy Martinez
Daisy's Featured Recipe
Cuban Sandwich

Click here for recipe

Daisy Maria Martinez was born to Puerto Rican parents in Brooklyn, New York, where she lived at her grandmother's house until she was almost five years old. Her extended family included relatives from Central America, Spain, and other parts of the Spanish-speaking world. Growing up in the household of her abuela inspired Daisy to appreciate the joys to be unraveled in the kitchen. Between her grandmother, Valentina, and her mother, Conchita, Daisy learned first hand how the kitchen can be the happiest room in the household.


While attending Long Island University, Daisy met and married her husband, Jerry, and immersed herself in raising and nurturing her family. During these years, entertaining played a large part in their lives.


In 1998, Daisy matriculated at the French Culinary Institute.  After graduating she worked with A La Carte Communications as a prep-kitchen chef on the set of PBS's Lidia's Italian-American Kitchen. During the same period she worked as a private chef in New York City and started her own catering company, The Passionate Palate.


Eventually Daisy was given her own PBS series, Daisy Cooks! She is often featured as a guest on other TV shows and travels all over the U.S. and abroad for cooking demonstrations and book signings. She has been a regular contributor to Every Day with Rachel Ray, Siempre Mujer, and Reader's Digest's Selecciones magazines.


In 2005, Daisy published Daisy Cooks! Latin Flavors That Will Rock Your World. The book was an IACP nominee and winner of the Best Latino Cuisine Cookbook in the World by the Gourmand World Cookbook Awards.


While celebrating life and family through food, Daisy is intensely proud of her Puerto Rican heritage and is active in the Latino community, visiting schools and participating in philanthropic events.


Before she studied cooking, she was a model and an actress. She was the "Martinez Valero Girl” for a Spanish shoe company and acted in American and Spanish-language commercials.


Daisy’s embrace of her cultural roots and knowledge of the spectrum of Latin cuisine are vividly communicated through her television show and cookbook. Daisy's website:





Latest Recipes

Achiote Oil

Once you get cooking with this Achiote Oil recipe, you won't know where to stop! From your favorite grilled food to roasts and more, this delightfully easy recipe is one that you will use again and again. If you've always wanted to learn how to make achiote oil, then you'll be pleased to learn how easy it is to prepare. Just remember that you must use this oil within a few days of making it, so mix it with a plan in mind. You'll love adding some serious heat to your favorite dishes when you make this spicy recipe.

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Puerto Rican Roast Pork Shoulder

When was the last time you roasted meat? Whether it's been a while or you use roasted meat in your weekly meals, you'll want to change things up a bit with this recipe for Puerto Rican Roast Pork Shoulder. This recipe can take up to a few days to prepare, so you will need to plan ahead when making this roast. You'll love including this recipe in your holiday meals or for other special occasions. If you have the happy problem of having leftover pork shoulder, then consider using it to make this recipe for Cuban Sandwiches.

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Cuban Sandwich

The next time you want to make an easy meal, keep this recipe for the Cuban Sandwich in mind! The sandwich only requires six ingredients and can be ready to eat in under an hour. This sandwich is one of many Cuban recipes that is perfect for a crowd. Simply cut the sandwich into smaller portions, set the sandwiches on a platter, and you're ready to eat. This no-fuss sandwich recipe is one you'll want to keep in mind the next time you are entertaining plenty of people over the holiday season, as it uses both ham and pork shoulder.

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Wet Rub for Meats and Poultry

Youll hear me say over and over how a simple thing like sofrito will change your life. This is another one of those little life-changing...

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Almond Cake

It is said that the origin of this cake is the pilgrimage town of Santiago, a city in northwest Spain that is famous for the road where m...

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This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make and uses ingredient...

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Coconut Sorbet

This recipe is so easy that my nine-year-old daughter Angela makes it by herself from start to finish.

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“Old Clothes”

This dish gets its name from the shredded texture of the beef, which resembles clothes so worn they’re falling apart. If you’re Cuban, pl...

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Pork Braised in Guajillo Chile Sauce

Most pork is very lean, so I try to find cuts of pork with a little fat in them; they braise better and stay moister that way. You might...

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Noodle Paella

I enjoyed a beautiful version of this dish on a gorgeous balmy afternoon at the piers of Barcelona, within view of the statue of Christop...

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Fresh Cod with Clam Broth 

Mild cod is the ideal fish to serve in a briny clam broth bath, especially when it is given a blast of freshness at the end with cilantro...

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Chickpeas and Swiss Chard

Italians combine all kinds of beans with all kinds of greens and cook them very simply. This is my variation on that theme. You can make ...

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Rice with Spanish Sausages

Fabulous and simple as this is, it never fails to bring the house down. Rice has such a mellow flavor that it can frame whatever goes in ...

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Chicken Broth

This is the way I make chicken broth—with a whole chicken cut into pieces. These pieces are plucked out and recycled into any number of c...

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Spicy Pineapple Vinegar

References are made to vinagre—a condiment that gives sparkle, a citrus-fruity tinge, heat, and aroma—throughout this book. It takes just...

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Black Beans

Most people soak their beans before cooking them—my mother always got it together to soak hers the night before—but I don’t. It takes lo...

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Cuban Black Bean Soup

I like a little heat in my black bean soup, so I add a tiny piece of Scotch bonnet chili pepper. If you don’t, leave it out. This is such...

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Salt Cod Fritters

Make these fritters when you find yourself with odds and ends of soaked and cooked salt cod. The pieces of cod have to be finely shredded...

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Twenty-Minute Shellfish Sauté with Parsley Garlic Sauce

Although Spanish in origin, this dish is very popular with the Martinez family, especially my mother, who until recently favored traditio...

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