Mariana Zapata - The Takeout

Location

Miami, FL

School

New College of Florida

Expertise

Hispanic cuisines, Street food, Hotel restaurants

Mariana's first professional internship was with the award-winning site Atlas Obscura, and she wrote various articles for the brand's food vertical, Gastro Obscura.
She once interviewed the head chef of a Michelin-starred restaurant in South Korea.
She was a staff writer at Far & Wide, where she regularly covered international cuisine, restaurants, and all things food.

Experience

Mariana was born in Colombia before moving to the U.S. at the age of 10. She's lived in France and South Korea and has traveled to over 45 countries. This has given her a passion for new flavors and the experience to cover international cuisine. She likes fine dining as much as street food and has written about food for numerous publications, including Spruce Eats and Thrillist.

Education

Mariana has a Bachelor of Arts in sociology from New College of Florida. She also completed a semester at the Institut Catholique de Paris, where she studied French and sociology.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.

Stories By Mariana Zapata

The Very Specific Way Frank Sinatra Liked His Martinis

Frank Sinatra liked his cocktails exceptionally strong and very cold, and that was just as true for his somewhat unconventional martini order.
By Mariana Zapata Read More
Sorry KFC And Popeyes: This Old School Fried Chicken Chain Rules The Roost

The options for fried chicken at fast food chains and casual restaurants are endless, but this old school Southern joint is a step above the rest.
By Mariana Zapata Read More
The Type Of Cheese You Should Never Use To Make Mac And Cheese

The simplicity of mac and cheese means it's important what ingredients you use. This type of cheese is one you should never bother tossing into the mix.
By Mariana Zapata Read More
Think Of This Important Factor Before Deciding Where To Place Your Grill

Grill placement doesn't seem like a big deal, but it really does matter where you place it for safety reasons. This is one important factor to keep in mind.
By Mariana Zapata Read More
Start Adding This Grease To Bottles Of Vodka And Thank Us Later

Vodka is a great spirit to experiment with because of its neutral flavor profile. Start stepping up your home bar by fat washing vodka in this popular grease.
By Mariana Zapata Read More
How Unfiltered Water Can Ruin Even The Best Coffee Beans

Filtered water is a great way to take high mineral content out of tap water and that's important when making coffee. Here's how unfiltered water ruins java.
By Mariana Zapata Read More
The Surprisingly Tasty Depression Era Meal That Shouldn't Be Left In The Past

This dish was born in a time of hardship, but it stands the test of time. Easy, nutritious, and delicious, you should be making this Depression-era recipe.
By Mariana Zapata Read More
How To Supreme A Citrus Fruit Like A Professional Chef

If you're looking to elevate your game in the kitchen, learning how to supreme fruit is an often overlooked technique. Here's how to supreme citrus like a pro.
By Mariana Zapata Read More
Ceremonial Grade Matcha Doesn't Mean Anything – Here's How To Actually Pick The Best Tea

With the demand for matcha on the rise, the market has been flooded with poorly regulated copycats. Look out for meaningless buzzwords like ceremonial grade.
By Mariana Zapata Read More
Cut Back The Bitterness In Whiskey With A Single Pantry Staple

If you don't like the bitterness of whiskey, these drinks experts have a solution. It involves one pantry staple, and works in bars as well as at home.
By Mariana Zapata Read More
Why You Shouldn't Always Keep The Grill Closed When Cooking Burgers

Let's finally try to settle this by asking a professional chef: should the grill be open or closed when cooking up some juicy hamburger patties?
By Mariana Zapata Read More
This Korean Comfort Food Will Elevate Your Mac And Cheese To New Chewy Heights

If you want to up your mac and cheese game, then simply add this incredible (and chewy) Korean comfort food. Your taste buds will thank us later!
By Mariana Zapata Read More
The Country That Produces The Most Wine Isn't Actually France

When it comes to wine, it's no secret France has been a driving force. Despite this cultural clout, it's currently not producing the most wine in the world.
By Mariana Zapata Read More
Can Unopened Wine Really Go Bad?

Everybody knows that wine starts to diminish in quality as soon as the bottle is opened, but an unopened bottle is a different story. Does it ever go bad?
By Mariana Zapata Read More
Why Barbecues Became A 4th Of July Tradition

Celebrating the 4th of July has been a tradition all of our lives, but how exactly did barbecue dishes and methods come to be the star of the holiday?
By Mariana Zapata Read More
Chicago Takes Home A 2025 James Beard Award With This Japanese Cocktail Bar

Chicago took home a big win at this year's James Beard Awards. A cocktail bar heavily inspired by Japanese techniques, style, and spirits won Outstanding Bar.
By Mariana Zapata Read More
This Type Of Salt Contains The Most Microplastics

Microplastics seem to be in everything, and unfortunately, it's even in our beloved salt. Levels vary, but his type of salt contains the most.
By Mariana Zapata Read More
The Way Las Vegas Casinos Deal With Buffet Leftovers

Las Vegas has a reputation of excess and lack of consequences, but it's actually pretty intentional about its environmental impact, especially its food waste.
By Mariana Zapata Read More
Are Charcoal Rubs Good For Meat Or Just A Gimmick?

Is that char-grilled bark the real deal or a figment of your imagination? Find out whether gimmicky charcoal rubs are all smoke and mirrors, or culinary fire.
By Mariana Zapata Read More
Effortlessly Peel Mangos With This Water Glass Hack

Though not every social media food hack is worth exploring, a recent video shows a unique way to remove the skin from a mango. All that's required is a glass.
By Mariana Zapata Read More
Why Chefs Insist On Hitting Their Lamb With Fresh Rosemary

Smacking a piece of raw lamb with a handful of fresh rosemary certainly seems like a showy gimmick, but is there actually a reason chefs do this?
By Mariana Zapata Read More
You Might Want To Avoid Soft Serve On A Cruise Ship. Here's Why.

Soft serve ice cream emblematic of cruise ship dining — abundant, available to eat to excess, and free. Despite that, you should skip cruise ship soft serve.
By Mariana Zapata Read More
The Right Way To Eat Guava Is Also The Easiest

Step away from the veggie peeler. The best way to eat sweet, fresh guava only requires a simple set of tools you probably already used today.
By Mariana Zapata Read More
Don't Be Fooled — Here's How To Easily Identify Real Kobe Beef

You don't have to be a pro to suss out the most expensive meat in the world. Learn to spot real-deal Kobe beef, so you don't get tricked by the fake stuff.
By Mariana Zapata Read More
These 3 Countries Produce The Most Beef Worldwide

Beef production is dispersed around the world, but these three countries blow the competition out of the water in terms of raw production numbers.
By Mariana Zapata Read More
The 2 Unexpected Ingredients That Make Up Traditional Paella (Hint: Neither Are Seafood)

Paella is a world famous dish, but finding an authentic recipe can be difficult. These two unexpected ingredients are usually included in traditional paella.
By Mariana Zapata Read More
How Alton Brown Makes The Perfect Cup Of Coffee

Alton Brown approaches his coffee with the same attention to detail as he does with everything else he cooks. Here's how he makes the perfect cup.
By Mariana Zapata Read More

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