You are here
The Martinez home was a hub of food and family.
For 25-year-old son Ernesto, that meant spending Sundays in their Homewood house with siblings and extended family after church. His parents, known as the cooks, served traditional Mexican favorites: tamales, carnitas, rice and pozole — a soup made with hominy and meat.
“My house was always full of people — cousins, friends,” Ernesto said. “It’s my childhood — people at my house.”