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 
WOW. Marcela que curadisima, no sabes que bonito es saber que estaras representandome a mi y a TODOS los Mexicanos en tu propio espacio en TV. Muchisimas Felicidades y que orgullo saber que eres tu quien nos representara.
Eres un ejemplo a seguir! Estaremos al pendiente!
Congrats, Marcela, and welcome to the ranks!
Best!
Daisy
Queridisima Daisy,
Gracias por tus palabras de apoyo. Tienen un valor especial cuando vienen de una mujer con tu trayectoria. Can’t wait to meet you next time I’m in NYC. My very, very best.
Marcela Valladolid
FELIZIDADES! I look forward to seeing you on the tele. Just saw your book and its beautiful. Love that you are expanding people’s knowledge about comida Mexicana.
A quien corresponda:
Le envio mi correo para recivir recetas de sus platillos tks
Attz; Leticia
Saw your show on the food network and it was great. I love to cook but not very good at it. I’m looking forward to seeing more of your shows. Good luck.
Congratulations on your new show! I tried out the shrimp, and the chips and guac and it was all delicious. I look forward to buying your book and seeing more of your shows. I am glad that FN has a Mexican chef!!!!
marcella,
love your show, love your books. i appreciate the mexican twist on things, but please do not forget the basis. i loved that you showed how to make chilequillas, but no too interested in the drumettes. let’s do some albondigas, etc…..
i pre ordered your book in both english and spanish, and was thrilled to see your show advertised on the food network.
best wishes, marie
Congrats on your new show! I already have a season pass on my Tivo! I love your energy and it is nice to say as a mexicana i don’t know how to cook most of our foods. I am making the Fish Tacos this week and my husband is super excited!
I thought you were super relatable and the recipes are super simple!
hope FN picks up your great show!!!…. now I am going to order your book!
I Love the show and am glad to finally see food network taking a interest in real Mexican cooking. I was even more excited to see that you are a Tijuana / San Diego native. I grew up outside of San Diego (San Marcos, Vista, Escondido but am no living in Richmond Va. The one thing I miss more than anything about living in San Diego is the Tijuana / San Diego Cuisine.
Going to Tijuana with my parents and getting carne asada and carnitas taco’s, tamales at the Ocean Side Flee Market, and of course the multitude of small little mom and pap restaurants. There were always good for those monster carne asada burritos, and the carnitas, chili relleno, and rolled taco plates.
Living in Richmond VA. I have never been able to find anything close to that Tijuana / San Diego cuisine. I have even gone so far as having my father send me a dozen carne asada burritos purchased from Alberto’s that he then vacuum packed and froze for the long mail trip to Richmond VA. As you can imagine it’s not quite the same thing.
I have for the most part been able to find recipes for a lot of those missed foods, but those giant carne asada burrito has been very elusive. I have been looked on the internet and through cook books for years trying to find a recipe for those San Diego cane asada burritos and that thin hot salsa that goes so well with them without luck.
I was hoping that you could share with me a recipe for those long missed carne asada burritos and that wonderful thin hot salsa so that I may never again have to eat another vacuum packed carne asada burrito.
Can’t wait to see more loved\missed food recipes on your show.
Randall
Hi, Marcela. I just discovered Mexican Made Easy about three weeks ago and my husband and I LOVE it. We are hooked and have TiVo-ed it so we won’t miss an episode. I’ve also ordered a copy of your cookbook. Your recipes are easy and delicious (we had your fish tacos last week and they were great). I wish you much success on the Food Network and hope that you have many more seasons sharing your wonderful dishes with viewers.