I'm passionate about holding on to my heritage and sharing it with family and friends, and cooking is a great way to… — Marcela Valladolid Copy Share Image
There is nothing more satisfying to me than seeing people who eat my food have smiles on their faces. It makes the… — Marcela Valladolid Copy Share Image
Typically a weekend retreat for the heart, soul and palate, brunch is the perfect way to unwind and reconnect. — Marcela Valladolid Copy Share Image
More than anything, a lot of our family's history is tied to food. It's just one of those things. — Marcela Valladolid Copy Share Image
When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon… — Marcela Valladolid Copy Share Image
There's no insects in American cuisine? Not one? I don't think there are. That's so sad. — Marcela Valladolid Copy Share Image
I really only eat burritos in Tijuana from street corners that come out of coolers from businesses with no name, telephone or… — Marcela Valladolid Copy Share Image
I had a lot of female role models around me as a kid, but my aunt Marcela Rodriguez was the strongest. When… — Marcela Valladolid Copy Share Image
As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture… — Marcela Valladolid Copy Share Image
My job is to show people that true Mexican cheese is not neon yellow cheese. We don't eat tacos all day long… — Marcela Valladolid Copy Share Image
Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic,… — Marcela Valladolid Copy Share Image
In Tijuana, because there's such a mix and match of people and regions and we're a newer city and everyone comes from… — Marcela Valladolid Copy Share Image
Supermarket cherry tomatoes do serve a purpose, but the flavor is vastly different than those from your own garden. Same for broccoli… — Marcela Valladolid Copy Share Image
The combination of charred poblanos and corn is a classic one in Mexico and once added to a rich, creamy dressing and… — Marcela Valladolid Copy Share Image
I'm a purist when it comes to certain foods, and al pastor tacos (known as adobada tacos to us in Tijuana) is… — Marcela Valladolid Copy Share Image
In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so… — Marcela Valladolid Copy Share Image
We do two things almost every week - either grilled steaks marinated in herbs or roasted chicken. There's always a roasted vegetable,… — Marcela Valladolid Copy Share Image
I think it's important to educate kids about food and let them help a little with the cooking and cleaning. That interaction… — Marcela Valladolid Copy Share Image
I love warm salads with bacon and spinach. I love the varieties of the nicoise that show up on so many menus.… — Marcela Valladolid Copy Share Image
I have pictures with Morimoto where I'm all embarrassed and he's so serious, it took me 30 minutes to get up the courage to… — Marcela Valladolid Copy Share
I'm not going to focus on the bad days. I choose to live in gratitude. — Marcela Valladolid Copy Share
My goal and my mission is to cook the home-style food that I grew up with - simple, straightforward, inexpensive and homemade tortillas. Nothing… — Marcela Valladolid Copy Share
Herdez Salsas have always been a favorite of mine because I love the authentic taste. — Marcela Valladolid Copy Share
From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful. — Marcela Valladolid Copy Share
I really only eat burritos in Tijuana from street corners that come out of coolers from businesses with no name, telephone or website. — Marcela Valladolid Copy Share
I'm usually pretty good about knowing which of my social media posts will create more excitement, but every once in a while I'll post… — Marcela Valladolid Copy Share
I surround myself with people that are supportive of our insane family dynamic, and I savor every minute of every day I have at… — Marcela Valladolid Copy Share
I love warm salads with bacon and spinach. I love the varieties of the nicoise that show up on so many menus. I love… — Marcela Valladolid Copy Share
Entertaining is much more than a reason to eat and drink; It's a reason to bond with friends and families. — Marcela Valladolid Copy Share
We do two things almost every week - either grilled steaks marinated in herbs or roasted chicken. There's always a roasted vegetable, like Brussels… — Marcela Valladolid Copy Share
In Tijuana, because there's such a mix and match of people and regions and we're a newer city and everyone comes from some place… — Marcela Valladolid Copy Share
There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general. — Marcela Valladolid Copy Share
My job is to show people that true Mexican cheese is not neon yellow cheese. We don't eat tacos all day long and we… — Marcela Valladolid Copy Share
I'm passionate about holding on to my heritage and sharing it with family and friends, and cooking is a great way to do this. — Marcela Valladolid Copy Share
