There's no insects in American cuisine? Not one? I don't think there are. That's so sad. — Marcela Valladolid Copy Share Image
Growing up in Mexico, I know what real Mexican food is - and isn't. — Marcela Valladolid Food Copy Share Image
When I'm in San Diego, it's carpools and making dinner and getting the kids to bed. It's real life. — 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
I'm not going to focus on the bad days. I choose to live in gratitude. — Marcela Valladolid Copy Share Image
I don't make mole everyday nor do I cook Mexican food every day. — Marcela Valladolid Day Copy Share Image
I like risk takers. They're the ones that end up changing the world. — Marcela Valladolid Changing the world Copy Share Image
I'm usually pretty good about knowing which of my social media posts will create more excitement, but every once in a while… — Marcela Valladolid Copy Share Image
My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was… — Marcela Valladolid Chef Copy Share Image
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 Country Copy Share Image
It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana. — Marcela Valladolid Food Copy Share Image
I do the best I can to remind my family as often as possible that I love them more than life itself,… — Marcela Valladolid Copy Share Image
Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes. — Marcela Valladolid Copy Share Image
All of my dishes kind of have the same thing going on - I'm always going to give you the same things… — Marcela Valladolid Copy Share Image
San Diego, in fact, is one of the hardest places to sell Mexican food. You just cross the border into Tijuana and… — Marcela Valladolid Authentic Copy Share Image
My half-breed culture informs everything I do but I'm not thinking about it. I'm just doing it. Not until very late in… — Marcela Valladolid Culture Copy Share Image
There's a design book I got years ago that had a statue of a dog with a bunch of hats on it,… — Marcela Valladolid Animal Copy Share Image
My former assistant used to tell me I have a problem with cushions and she was totally right. The reason is because… — Marcela Valladolid Copy Share Image
Growing up in Mexico, I have many fond memories of not only celebrating posadas with my family, but also of the time… — Marcela Valladolid Celebrating Copy Share Image
One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and… — Marcela Valladolid Architecture Copy Share Image
My goal and my mission is to cook the home-style food that I grew up with - simple, straightforward, inexpensive and homemade… — Marcela Valladolid Food Copy Share Image
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 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
Usually when I have a salad it's pretty hearty, balanced and healthy and a full meal. — Marcela Valladolid Food Copy Share Image
In an attempt to have access to everything year-round, produce has lost its magic. — Marcela Valladolid Access Copy Share Image
I love my molcajete, which is a Mexican mortar and pestle. There is no comparison in flavor to when I use a… — Marcela Valladolid Comparison Copy Share Image
There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general. — Marcela Valladolid Food Copy Share Image
For me, candlelit is the only way to have a dinner. There are always candles at my table. And I like to… — 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 Control 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 Cooking 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 Food 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 Burritos Copy Share Image
Day of the Dead. Sounds a little spooky doesn't it? It's actually one of the most colorful and joyous of Mexican holidays. — Marcela Valladolid Day 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 Food Copy Share Image
Typically a weekend retreat for the heart, soul and palate, brunch is the perfect way to unwind and reconnect. — Marcela Valladolid Brunch Copy Share Image
I've been doing the 'Mexican Made Easy' show, and it's very heavy on instructions. It's me talking to the camera. — Marcela Valladolid Camera Copy Share Image
Growing up, my mom was a stay-at-home mom. I knew that her entire world revolved around us, and she relished being involved… — Marcela Valladolid Craft Copy Share Image
I hold both of them with equal amounts of pride. I feel just as strongly and equally Mexican as I do American. — Marcela Valladolid Copy Share Image
