5 Rapid Fire Questions for Raul Martinez
“Dancers are the athletes of God,” Albert Einstein observed. Raul Martinez, director of the National Museum of Dance and its School of the Arts, concurs. Raul grew up in Mexico City and studied ballet at the National School of Fine Arts. He danced professionally for 13 years with the Mexican national company and the Vienna state opera. His career took him through Europe, Mexico and South America. After retiring from professional ballet at 30, Raul envisioned settling in Europe but was invited to serve as a guest teacher and choreographer in a Texas state university. He moved to Saratoga in October 2002 for its cultural bounty and developed an instant connection with the National Dance Museum and School of the Arts, a match that has continued to flourish for nearly 15 years. The School now has 500 students and offers classes in ballet, jazz, Irish step, modern dance, dance fitness, and belly dancing. Sounds like a great way to burn off some calories!
5 RAPID FIRE QUESTIONS
ECD: Breakfast today?
RM: Tortilla Espanola, a stovetop frittata. Layers of crisped potatoes, bacon, onion, eggs mixed with Mexican chile powder, topped with chopped fresh cilantro. French roast coffee and a glass of seltzer.
ECD: Cake pie or cookies?
RM: Apple pie.
ECD: Favorite meal growing up?
RM: Ninos envueltos. Thin sliced steak rolled around a filling of cooked potatoes, carrots, celery, peas, bacon or chicken liver, seasoned with garlic, salt, and pepper. My dad simmered the little bundles in a delicious homemade tomato sauce seasoned with garlic and oregano. We ate them with refried beans or Mexican rice.
ECD: Guilty pleasure?
RM: Besides wine? Good bread.
ECD: Midnight snack?
RM: An apple or some Greek yogurt.
To learn more about Raul Martinez and his storied life internationally and at home in Saratoga, pick up Issue 5 of Edible Capital District!