About
It all started with a marriage. (Isn’t that sweet?)
A marriage between an Argentine and a half-Italian had to yield something interesting–besides their children–and it has: Maggie’s Frittatas, a cross between two humble dishes, the traditional Spanish tortilla (the centerpiece of Spanish tapas) and the Italian frittata.
As the kitchen challenged newlyweds that they were 20 years ago, nestled away in their small New York apartment, Paul and Maggie were eating night-after-night take-out that was not all that interesting or healthy.
So, Maggie began cooking. Paul watched. Sometimes, he cleaned up.
Fast forward a few years when Maggie, who had spent several years looking over her Argentine mother-in-law’s shoulder while she cooked, was challenged to a “cook-off” by her father-in-law. The challenge: who could make the better traditional Spanish tortilla. Her hard work and research (tapas bars in Spain, New York and family in Argentina) paid off, Maggie actually won the cookoff–much to her mother in law’s dismay. (Mama Paez still talks about it to this day.)
Encouraged by all the local Argentines’ reaction to her dish, Maggie began making and selling her Frittatas in Dallas in 2004. Maggie then began working with gourmet food company, In The Dough, to bring Maggie’s Frittatas to specialty grocery stores throughout north Texas. However, it was not meant to be after Paul was given a job opportunity in Los Angeles and the family relocated to beautiful Southern California.
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Maggie’s Tapas and Catering is a specialty catering service producing Mediterranean and Spanish tapas made with locally grown ingredients. Upon request, we use organic produce and Niman Ranch meats.
To make your next event something extraordinary, Maggie can cook a custom, wood-fried paella on-site. All you have to do is open the Rioja.
We are now offering Healthy & Tasty (and fun) cooking classes for those wanting to take control of their kitchen and their health. Our classes focus on healthy eating and cooking at home for those wanting to transition to a plant based diet.
Maggie, a Master’s graduate in writing of New York University, is also working on her latest book project, Melting Pot LA, Stories and Recipes from a Great American City. Call if you want to share your great American food story with her.
You can also find her Kindle single about the patron saint of apple brandy (bet you didn’t know there was one, did you?) here. More accolades for Maggie’s writing can be found here and here.
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