Somebody asked me on facebook today if I ever sleep. The answer is not so much. I’m in New York right now because my show, Mexican Made Easy (http://www.foodnetwork.com/marcela-valladolid/index.html) premiers its second season on Saturday, June 5th on the Food Network and I came to promote it! Before all the media though, I had 3 whole days of just me and the rat touring the city. We saw Lion King, went to Jekyll and Hyde and Mars 2112. We’ve had cupcakes at Crumbs, Magnolia and Elenis. We’ve walked central park and to the museum and he decided on the blue top from Scoop (my fave clothing store in nyc) for my appearance on the Today Show. Then Valeria, my friend/nanny/assistant/life-saver watched the rat for a couple of days while I did the press for the show.
It started with The View and it was, by far, the most fun I’ve ever had on television. Whoopi and the girls went nuts over the Surf and Turf Molcajete (recipe is in the June 12th episode) and all the other yummy Mexican dishes we had on the table. Kara DioGuardi, the guest host, actually came out and took (stole) the bottle of tequila from the table! I laughed so much I had trouble getting through the recipe! In short, it was a blast.
That night my book, which came out in august of last year, cracked the top one hundred and got to #30 in the overall bestsellers list. It also went to #1 in the cookbooks list. I also threw a small dinner party at my favorite Mexican restaurant in NYC, Toloache, with my favorite people in New York that I wanted to thank for all the good stuff that’s happened. Bob Tuschman, Beth Burke, Charlie Dougiello, Lois Najarian, Caroline Bubnis, Jon Rosen, Mark Mullet, Raul Mateu, Kate Tyler, Jill Browing and myself had the most amazing dinner especially prepared by my new friend and executive chef Julian Medina and an old friend JC Pavlovich who’s working the line at Toloache. We had Lobster and Carnita Taquitos, Chipotle Guacamole, Yellowtail Ceviche and a bunch of other incredible dishes paired with a different margarita with every course (cucumber, watermelon, grapefruit!). It’s like I died and went to heaven… with some really important people. After that a few of us went to celebrate to a place called the Boom Boom Room that has the most amazing view of the city that I’ve ever seen. That combined with the fact that they were playing Video Killed the Radio Star, well, it’s like I died and went to heaven all over again. With a few hours of sleep I got ready this morning for NY1 Noticias, interviews with the Associated Press and El Diario and meetings with some pretty fancy PR companies. Yep, it’s been nuts and it’s not over yet. Tomorrow, I’m up bright and early to do the XM/Sirius Radio Martha Stewart Living show Live with Betsy and Kim, then I’m off to the Today Show to make Puerto Vallarta Shrimp Burgers with Ann Curry. After that, a few more meetings then on Friday I get to check out the Food Network kitchens with the rat and goodness knows what other adventures we’ll decide to embark on by then…
Any who, the show… I’m so excited it’s not even funny. The food is AMAZING! Both traditional and modern Mexican fare that’s a breeze to make! There’s an episode where we celebrate the rat’s birthday with kid-friendly, yummy Mexican Food and in the Father’s Day episode my dad and my brother Antonio show up for that Surf and Turf Molcajete that Whoopi went bananas for on The View. I’ll attach the press release with the episode breakdown so you’ll get just as excited as I am.
Lots going on, I know. Tomorrow I’ll post the recipe for the Shrimp Burgers I’m doing for the today show and I’m working on revamping the site. A friend and I have designed these AMAZING aprons that I’m selling here on the website and you’re gonna be able to sign up for and monthly news letter. So, no. I don’t sleep. Don’t tell my son I said this but sometimes I feel like I’m wasting valuable time by sleeping. I’ll sleep when I retire. Right now I’m having WAY too much fun. Besos amores! CIAO! Chela…

FOOD NETWORK MAKES MEXICAN ‘EASY’ WITH MARCELA VALLADOLID
‘Mexican Made Easy’ New Season Starts Saturday, June 5th at 9:30am ET/PT
Marcela Valladolid is a mother and professional chef who has a fresh take on Mexican food and is dedicated to sharing simple and authentic recipes in her new season of, Mexican Made Easy premiering Saturday, June 5th at 9:30am ET/PT. This season is the follow-up to her much talked about and watched episodes that aired this past winter. Marcela, inspired by her dual Mexican and Southern California upbringing, transforms conventional ideas of the cuisine into healthy and easy-to-prepare Mexican meals. Whether serving a home-cooked dinner to her son or entertaining friends and family, Marcela brings to the table fresh flavors that fit all tastes.
Premieres: Saturday, June 5th at 9:30am ET/PT – SEASON PREMIERE!
“Seafood Grill”
Marcela treats friends to her Mexican Shrimp Burgers inspired by a classic Puerto Vallarta street food and tops them with a Mexican-style aioli with avocado, chile, and lime. To finish her festive seafood menu, she prepares Grilled Avocado and Scallop Salad and a side of Jalapeno Buttered Corn.

Premieres: Saturday, June 12th at 9:30am ET/PT
“Mexican Man Food”
To celebrate the favorite men in her life, Marcela creates a menu worthy of a manly appetite. With her father, brother and son as guests, Marcela makes Hearty Mexican Rice and Spicy Surf-n-Turf Trio complete with chicken, flank steak and shrimp tossed in a Mexican salsa. Her 3-Shot Cocktail inspired by the Mexican flag and served in three separate shot glasses includes tequila (white), fresh lime juice (green), and homemade sangria (red).

Premieres: Saturday, June 19th at 9:30am ET/PT
“Spin on American Classics”
Classic American dishes get a South-of-the-Border twist as Marcela makes a Poblano Potato Salad with an addition of fresh poblano chiles, Mexican Meatloaf with a spicy kick and Baja-Style Lemonade infused with rosemary and sweetened with Mexico’s agave syrup.

Premieres: Saturday, June 26th at 9:30am ET/PT
“Fausto’s 6th Birthday Party”
Marcela’s family and friends gather for her son Fausto’s birthday and she treats them to a monsters-and-aliens-themed menu of Out-of-this World Cupcakes oozing a warm, creamy, caramel-like filling (cajeta), Flying Saucer Mini-Pizzas with Fausto’s favorite toppings, chorizo and cheese and Monster Fruit Pops enjoyed by kids and adults alike.

Premieres: Saturday, July 3rd 9:30am ET/PT
“Hot Times, Cool Foods”
When temperatures soar, Marcela makes the perfect menu for staying cool including Mexican Summer Salad, Chilled Avocado Soup and Tilapia Ceviche. And, as a simple version of a classic Mexican frozen concoction, Marcela serves No-Fuss Fruity Mexican Ice, a healthy recipe using fruit that’s handy and in season.

Premieres: Saturday, July 10th at 9:30am ET/PT
“Cocktail Party”
Marcela entertains a chic and swanky cocktail party with a menu to match, including Spicy Crab Cakes topped with Guacamole, Goat Cheese Tartlets with Raspberry Chile Chutney and cucumber-based Mexican Martinis.

Premieres: Saturday, July 17th at 9:30am ET/PT
“Mexican Street Food”
Though Mexico is known for its tacos, Marcela prepares the popular Mexican Milanese Sandwiches made with ciabatta rolls (bolillos) and stuffed with thinly pounded, breaded and fried chicken breast. Accompanying the street-inspired menu are Creamy Corn Cups with mix-and-match toppings like chile powder, sour crème, lime juice, and shredded cheese and Sweet Cinnamon Flavored Oatmeal Drinks.

Premieres: Saturday, July 24th at 9:30am ET/PT
“Light & Fresh”
Marcela throws an elegant luncheon for her girlfriends, and her palate-pleasing menu includes Baja Style Lobster & Mango Salad, a freshVeracruz-Style Grouper and a deliciously fruity Mexican Mango Cake.

Premieres: Saturday, July 31st at 9:30am ET/PT
“Good To Go”
Taking delicious Mexican dishes on the go has never been easier with Marcela’s Mexican-Style Slaw, a simple salad of shredded jicama, beets, cucumber and rings of red arbol chile. She also prepares some handy Warm Picnic Burritos filled with shredded dry beef (machaca) and Quick-n-Easy Coconut Bark using condensed milk and coconut baked to perfection.

Premieres: Saturday, TBD at 9:30am ET/PT
“Mexican Family Style”
Marcela and her family gather outdoors at a large farm table to feast on Marcela’s Jalapeno Roast Chicken with broccolini and Chile and Cheese Rice, a layered dish of rice, rich poblano chile strips, and cheese. To wash down the flavor, Marcela serves refreshing Vanilla Pineapple Water.

Premieres: Saturday, TBD at 9:30am ET/PT
“Mexican Comfort Food”
Marcela cooks for the soul with these classic Mexican favorites like a Classic Tortilla Soup garnished with fried or baked tortilla strips, smoked chiles, avocado, cheese, cilantro and lime. Next she prepares Stuffed Poblano Chiles (chile rellenos), a hearty and traditional Mexican dish. For dessert, it’s Mexican Rice Pudding redolent of cinnamon, vanilla and raisins.

Premieres: Saturday, TBD at 9:30am ET/PT
“Full of Beans”
Marcela shows how to prepare a variety of heart-healthy legume-inspired dishes, including her Warm White Bean and Steak Salad and hearty Mexican Bean Stew. She also cooks Baked Quesadillas in a Bean Salsa and an appetizing Toasted Bean & Cheese Open-Face Sandwich.

Premieres: Saturday, TBD at 9:30am ET/PT
“Quick & Easy”
Marcela makes a delicious menu quick and easy with Mediterranean-inspired Baked Cod with Olives and Limes with hints of capers and rosemary, Fresh Avocado Tomatillo Salsa, blending tomatillos, avocado, cilantro, serrano chiles, and lemon juice and Trouble-Free Chicken Tostades with a julienned radish topping. Lastly, Marcela prepares her Fast Fruit Delight, fruit drizzled with sweet condensed milk and creamy Kahlua.

Shooting with Brad Swonetz for the Wall Street Journal on the Mex Made Easy set

I’ve been getting e-mails about Mexican Made Easy not being on the schedule so let me set the record straight. WE DIDN’T GET CANCELLED! WE GOT PICKED UP FOR 13 MORE EPISODES! Then I wake up this morning and I’m in the Wall Street Journal (http://tinyurl.com/ydrm2vt) and my book shoots to #1 on both the International and the Mexican cookbook lists on Amazon( http://tinyurl.com/ylrqkb ). I just got home after 10 days in Miami from having the most amazing time, participating for the fist time ever at South Beach Food and Wine and then shooting some web videos for the work I do with Unilever. That also means 10 days of not seeing my little rat. So waking up this morning to the news of the Journal, Amazon AND a “chorizo con huevo” breakfast back with my son, well this just has to be one of the best Saturdays ever.
Now I have to explain to him that we’re taping 13 more episodes and that that involves a tremendous amount of work and that a lot of his homework is going to be done on the set. To start off, we have to come up with and test all of the recipes for the series. We will obviously focus on the food being Mexican but we have to make sure the recipes are accessible, with ingredients you can find at your local supermarket (in any given part of the country) and be kept as authentic as possible. Then there’s all these little details to figure out like, hello, where we’re gonna shoot. And fun stuff like what I’m going to wear and what’s going to happen with the make-up now that we’re shooting in high-def. But my only concern, really, is the food. It’s impossible to please everybody but this is what I got from the feedback on the recipes put up in Food Network site. You want more of the authentic stuff like the Chocoflan, Chilaquiles and Mole Enchiladas (for recipes visit http://www.foodnetwork.com/marcela-valladolid/recipes/index.html ) . You’ve got mixed emotions about my pronunciation of the Mexican food terms. Sorry friends, there’s a proper way to pronounce these ingredients and that happens to be with my Mexican accent. I’m not trying to be cute, I’m being respectful to the food and the culture that’s at the center of my core. That one’s non-negotiable. It is what it is; it’s just words and however you wish to pronounce them is totally cool with me. I’m just grateful that the entire country knows what a HALA-PEENO is. It makes my job that much easier. You also think I’m a little too done up. Ha! My family is with you on that one, which is why I’m doing something about it, especially since my day to day uniform is boyfriend jeans, a tank top, flip flops and a baseball hat.
But who cares about the jeans. Tomorrow I’m on the phone with my new culinary producer and we’re on a mission to show you the authentic flavors of Mexico with the easiest execution possible. We’re back on the air in June so please be patient and send any recipe requests my way while we work on getting the show put together.
And last but not least, a HUGE shout out to my producers Beatriz and Doug Greiff from HIP Entertainment for having produced such a beautiful show and having believed in me since we worked together for my Hispanic show on Discovery en Espanol. And to the team (also known as the entourage), Raul Mateu, Charlie Dougiello and The Door, Mark Mullet and Erik Lupfer I’d like to say that I’m very much aware that none of this is possible without your efforts.
Coming soon, my friend Valeria Linss’ Creamy Fresh Corn and Poblano Risotto. Not so traditional but oh so freakin’ good! Besos amores! Ciao… Off to the Starbucks with the rat to buy the Journal… wooooo
hooooooo

Me and my producers Beatriz and Doug Greiff trying to figure something out…

Almost 12 years ago I sent a tape of me cooking to the Food Network. They agreed to put me on the air, as a guest on a show titled “In Food Today” hosted by David Rosengarten, which was directed by Bob Tuschman, who is now the SVP of programing and production. I made a Mexican chocolate mousse with pomegranate. Needless to say, a lot has happened between then and now and even though I’ve beed disappointed once or twice when turned down by the network, these people rarely make mistakes; I wasn’t ready then, I’m ready now.
Words cannot even express how proud I am of Mexican Made Easy. If you know how this works, you know it’s out of my hands now and into yours in terms of the show getting picked up for a second season but, honestly, I’ll always have the satisfaction that i gave you and the show all I’ve got. I’m pretty sure you’re gonna like it though. The recipes are straight-forward, easy to follow and with ingredients that you can find pretty much anywhere. Sometimes I go a little global (like the Easy Chipotle Hollandaise for the Eggs Benedicto in episode 1) but mostly you’ll see me preparing the foods that showed up on my table growing up, like Roasted Tomatillo Chilaquiles and Spiced Mexican Coffee, also in episode 1.
Following is the Press Release for the show with episode summaries and schedule. Please let me know if there’s a recipe you’d like to see and, of course, I’d love your feedback after episode 1 airs the 23rd of this month. Really, you have no idea how excited I am. How happy my friends and family (especially my son) are with all that is happening. I’m on cloud 9. Enjoy my friends. Besos, ciao, Marcela

FOOD NETWORK MAKES MEXICAN ‘EASY’ WITH MARCELA VALLADOLID
‘Mexican Made Easy’ Premieres Saturday, January 23rd at 9:30am ET/PT
NEW YORK – January 11, 2010 – Marcela Valladolid is a mother and professional chef who has a fresh take on Mexican food and is dedicated to sharing simple and authentic recipes in her series, Mexican Made Easy premiering Saturday, January 23rd at 9:30am ET/PT. Marcela, inspired by her dual Mexican and Southern California upbringing, transforms conventional ideas of the cuisine into healthy and easy-to-prepare Mexican meals. Whether serving a home-cooked dinner to her son or entertaining friends and family, Marcela brings to the table fresh flavors that fit all tastes.

Premieres: Saturday, January 23rd at 9:30am ET/PT – SERIES PREMIERE!
“Weekend Brunch”
Join Marcela for a brunch worth getting out of bed for including mouth-watering Chilaquiles Casseroles, crispy tortilla chips bathed in a roasted tomatillo sauce, drizzled with sour cream and melted cheese. Then, Marcela delivers the brunch-must menu item, ‘No-Brainer’ Eggs Benedicto with a fast and easy-to-make chipotle hollandaise sauce. Adding a fresh pot of Café Mexicano lightly spiced with brown sugar, cinnamon and a twist of orange peel, Marcela creates a wickedly good weekend brunch.

Premiering Saturday, January 30th at 9:30am ET/PT
“Game Day Grabs”
Marcela has the perfect playbook for putting together Mexican-themed snacks for the big game. First up, Marcela’s classic Game-Winning Guacamole with Fresh-Baked Tortilla Chips. Her Smokin’ Shrimp Skewers marinated in smoky chipotle sauce and her honey glazed Sweet & Spicy Drumettes brushed with a chile ancho and pecan sauce, round out the line-up. Marcela then makes a batch of refreshing Micheladas, cold beer served in chilled mugs with a little salt and lime juice thrown in.

Premiering Saturday, February 6th at 9:30am ET/PT
“Cuddle Cuisine”
With Valentine’s Day approaching, Marcela designs a cozy, romantic, winter meal that is sure to warm up hearts and bellies. Marcela prepares a Butternut Squash Soup that has a kiss of chipotle flavor, followed by a tender Ancho-Crusted Rack of Lamb served with a mint jelly sauce. For dessert, Marcela puts a fresh Mexican spin on a classic strawberry pie with her Sweet Strawberry Tartlets.

Premiering Saturday, February 13th at 9:30am ET/PT
“Family Favorites”
Perfected over a lifetime, Marcela opens the family cookbook and shares some favorites including authentic Baja-Style Beer-Battered Fish Tacos served with a fiery, fresh tequila-infused Drunken Salsa and lemon cream sauce. For dessert, her family’s ultimate Choco-Flan, half chocolate cake and half flan drizzled with a creamy caramel-like topping.

ABOUT CHEF MARCELA VALLADOLID:
Growing up around expert cooks in Tijuana, Mexico, Marcela was raised to be passionate about food. After attending the Los Angeles Culinary Institute and the Ritz Escoffier Cooking School in Paris, Marcela parlayed her skills to become a food editor at Bon Appétit magazine, the host of her own cooking show Relatos con Sabor on Discovery en Español, and a contestant on The Apprentice: Martha Stewart. In August 2009, Marcela released her first cookbook titled “FRESH MEXICO: 100 Simple Recipes for True Mexican Flavor” (August 2009, Clarkson Potter). Her Food Network show, Mexican Made Easy debuts in 2010 and films in San Diego where Marcela currently lives. In addition to being a host for Food Network, Marcela cares for her young son Fausto, runs a catering company, and teaches children in Tijuana the culinary arts.

Shooting the Show open in the produce section of the Hispanic Market

My son Fausto and I shooting bumpers in Coronado, CA.

So much has happened since my last blog entry that I don’t even know where to begin! Maybe an apology would be a good place since I’ve completely neglected my blog for about two months. It’s not for lack of inspiration, believe me. It’s really the exact opposite. I get so overwhelmed with all that’s going on that I don’t know what to share with you first. Since we last spoke, my book Fresh Mexico; 100 Simple Recipes for True Mexican Flavor hit bookstores and got wonderful reviews by critics. Because of a couple of TV appearances (to promote the book) that were watched by a couple of very important people, I am now in production and hosting my very first cooking show for the general market (this just means I crossed over from Spanish to English). I still can’t believe it.

I cannot even begin to express how excited and grateful I am to have been given the opportunity to display another side of Mexican food. I had a wonderful show on Discovery en Espanol titled Relatos con Sabor (still on the air in the US and all of Latin America) in which I went into the homes of Latinos and cooked their recipes and told their wonderful family stories. And now to be given the opportunity to share my recipes and my stories is literally a dream come true.

We’ve taped one wonderful episode starring this food network chef and that’s just about all the detail about the show I can divulge at this point. You know how it is… In a couple of weeks I’ll go nuts and give you even the most ridiculous details of what goes on on that set. For now, all I can tell you is you are going to want to reach into your television with a fork to get a bite of that Roasted Beet Salad with Jalapeno Chile Oil, Arugula and Gorgonzola… oops, I’ve accidentally told you a bit too much about that first episode.

Expect to see the rat show up every now and then. He is, after all, the center of my universe and it would be impossible for me not to share a recipe with you without his opinion of it. He has tasted almost everything I’ve ever developed and/or published!

I promise not to stay silent for this long but if you wanna know what’s going on with me, come join my facebook party (www.facebook.com/chefmarcela), I’m updating a few times a day over there so come by and say hi. As for that Roasted Beet Salad with the Chile Oil, you’ve got a couple of options. Wait for the episode to air to watch me make it or get Fresh Mexico, the cookbook, and see the recipe in print. In the mean time, I’ll be working hard and giving it my all to be a part of a show that you really love with food that gets you really excited! Drop me a comment if there’s a Mexican dish you’ve been wanting to make but are not sure where to start or where to find it.

I’m signing off for now. I need to call my culinary producer and discuss the best recipe for homemade tortilla chips and guac… oops! There I go again… Besos amores, los veo en la TV! Ciaoooooo

So this very first all-by-myself post will just help you better get to know who the heck is writing this stuff.

I live in beautiful San Diego with my young son Fausto and my shih-tzu Yogo. I love food (obviously), traveling, Yoga, reading, being with my sister Carina and her girls, and have an unhealthy obsession with shoes. I grew up in Tijuana, Mexico and still cross the border into Tijuana a couple of times a week to visit my dad who still lives there. When I’m not traveling for work and am home in San Diego, I really just spend most of the time with my sister Carina, my brother Antonio and their kids. Maybe this is information best kept to myself but the truth is, I am my best, my very happiest, when I’m with my family. And when I’m not with them I’d rather stay home and read a book. To be completely honest, I need to work on being a little better at socializing.

People are always asking me what my favorite foods are and, surprisingly, my diet (and my son’s) consists of very simple foods. Local and seasonal ingredients lightly seasoned and grilled (be it meat, fish, poultry or veggies) are standard weeknight dinners at my house. Weekly visits to the farmer’s market with my boy (aka the rat, for future reference) are a must. He is an absolute Gastrokid (you must purchase this book by Hugh Garvey, he started at Bon Appetit Magazine as I was leaving for Paris.) He’s 5 and has a liking for sea urchin, octopus sashimi and salmon roe.

So this blog here is a little experiment. I want to know what you’d like me to write about. Mexican food will inevitably show up. So will my adventures as a single working mom feeding a kid with a palate of a 3-star Michelin chef. I’ll leave the dating part out because it makes me nauseous just thinking about it. I’ll let you know about the best places to get a REAL Mexican meal in town and which shoes I allowed myself to purchase to reward myself after signing some new contract.

I’ll be here, stuck on my computer as always, waiting for your feedback. Next week, the blog is all about my book Fresh Mexico; 100 simple recipes for true Mexican flavor (Random House) which comes out August 25^th 2009. Hope to hear from you…Beso amores! Ciao!