Food Quotes by Marcela Valladolid

It is very important to cook out of your heart.

— Marcela Valladolid

I cook healthy meals all the time. That's really important to me.

— Marcela Valladolid

There isn't anything hotter than a guy who cooks.

— Marcela Valladolid

I'm all about simple appetizers when it comes to the holidays.

— Marcela Valladolid

My life revolves around chipotles.

— Marcela Valladolid

I definitely recommend a quality chef's knife.

— Marcela Valladolid

Growing up in Mexico, I know what real Mexican food is - and isn't.

— Marcela Valladolid

Honestly, I'm not a big fan of having a salad before a meal.

— Marcela Valladolid

Queso fresco, which is a very mild cheese, is definitely one of my favorites.

— Marcela Valladolid

Honestly, I'll take a little lard over the 20 chemicals and ingredients I can't pronounce in some store-bought tortillas.

— Marcela Valladolid

I use my Le Creuset dutch oven for everything you can think of. I even fry eggs in it.

— Marcela Valladolid

From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful.

— Marcela Valladolid

Herdez Salsas have always been a favorite of mine because I love the authentic taste.

— Marcela Valladolid

People don't realize that we're spending money throwing food away rather than feeding people.

— Marcela Valladolid

I love my fish spatula so much. I don't have many specialty tools, but that's a favorite of mine.

— Marcela Valladolid

It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana.

— Marcela Valladolid

We didn't grow up with processed foods at all. I mean, I am not a nutritionist. I make enchiladas for a living,…

— Marcela Valladolid

It's what makes me the happiest - to make beautiful things for the people I love, and to fill my home with…

— Marcela Valladolid

Simplicity is key. Some people like really high-tech kitchens, where you have warming drawers and ice makers and storage for a million…

— Marcela Valladolid

As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture…

— Marcela Valladolid

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

I had a lot of female role models around me as a kid, but my aunt Marcela Rodriguez was the strongest. When…

— Marcela Valladolid

My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was…

— Marcela Valladolid

Most Mexican restaurants serve fake, heavy versions of my home country's cuisine. But real Mexican food is full of brilliant, fresh flavors.

— Marcela Valladolid

The more kids are involved, the more likely they are to eat the food. Getting them involved gets them excited, and kids…

— Marcela Valladolid

I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and…

— Marcela Valladolid

Growing up in Mexico, I have many fond memories of not only celebrating posadas with my family, but also of the time…

— Marcela Valladolid

We'll do frozen pizzas and then I'll get arugula from the garden and do a fresh salad over the top with shaved…

— Marcela Valladolid

Growing up, everybody would cross the border, even to just do grocery shopping. A lot of traditional American foods stuck with my…

— Marcela Valladolid

Those of us that were raised in Tijuana have so much access to San Diego. I was crossing the border every day…

— Marcela Valladolid

I don't make mole everyday nor do I cook Mexican food every day.

— Marcela Valladolid

Quesadillas, those are my comfort food.

— Marcela Valladolid

Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.

— Marcela Valladolid

I love my molcajete, which is a Mexican mortar and pestle. There is no comparison in flavor to when I use a…

— Marcela Valladolid

There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general.

— Marcela Valladolid

There's no insects in American cuisine? Not one? I don't think there are. That's so sad.

— Marcela Valladolid

I really only eat burritos in Tijuana from street corners that come out of coolers from businesses with no name, telephone or…

— Marcela Valladolid

Typically a weekend retreat for the heart, soul and palate, brunch is the perfect way to unwind and reconnect.

— Marcela Valladolid

More than anything, a lot of our family's history is tied to food. It's just one of those things.

— Marcela Valladolid

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon…

— Marcela Valladolid