Growing up in Mexico, I know what real Mexican food is - and isn't. — 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
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
In Mexico, where I grew up, women rule the kitchen. They control everything that happens; they hold the power. — 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
