From Family Dinners...the Journey of Mara's Homemade

I grew up in Los Angeles, living with parents and grandparents, where my grandmother did most of the cooking. We lived in a duplex and it was my aunt, who lived downstairs, that introduced me to baking. I would often go downstairs to learn how to bake, sparking a lifelong love for cooking.

When I was 12, our immediate family moved from LA to Dallas. My mother, who was diabetic and didn't like to cook, encouraged me to experiment and cook in the kitchen. It was cook or eat out, which I didn't enjoy doing every day. I therefore took on the responsibility of cooking for my family.

As a teenager, I started preparing dinner for my boyfriend, leaving it on the stove for him when he came home from work. Before I knew it, that simple act of kindness turned into a deeper connection — we began dating, and eventually, we got married. That was over 53 years ago.

David took me to New Orleans, where he introduced me to the rich and flavorful world of Cajun cuisine. In addition, his mother taught me family  recipes to round out my Southern culinary education.

Whenever we went out to eat, I’d try to break down the flavors of a dish, then go home and recreate it. It was exciting to challenge myself, and more often than not, I got it right. One dish that became a household favorite was Killer Shrimp, which I managed to perfect from memory. The seasonings are now available in our market as Spicy Seafood Seasoning, FYI.

In our early years as a married couple, we’d often have potlucks with friends, and I was always asked to bake or cook something. Soon, others started asking me to cater for their parties, and before I realized it, I was catering more and more events. What started as a hobby quickly turned into a business.

As my husband changed careers, we decided to open a coffee house in Union Square, New York City. There, I developed different breakfast and lunch items, which we branded as “Mara’s Homemade.” The success of the coffee house led us to open a full restaurant called Mara’s Homemade, where I could bring the recipes I had perfected over the years to a wider audience.

Unfortunately, in 2022, we had to close Mara’s Homemade due to a shortage of staff. While the restaurant chapter ended, my passion for cooking didn’t. Over the past year, I’ve been working on bringing some of my beloved restaurant items to local markets and street fairs. I’ve also expanded my product line to include honey and preserves, keeping the spirit of Mara’s Homemade creativity alive.