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…
Muchas Felicidades por tu exito, realmente disfruto de tus recetas y tu programa. Las recetas son ricas, llenas de sabor y sencillas, y eso realmente me encanta! Si pudieras incluir en tu nueva temporada recetas para hacer machaca con huevo, tortillas de harina y Pastel de Tres leches, te lo agradeceria mucho.
Nuevamente felicidades y sigue adelante!
This is great! Your take on fresh Mexican food for people on a time constraint is so wonderfully refreshing! I work full time and my husband is Hispanic, and likes his mexican food. I don’t always have time to make the time consuming recipes that he may like. You are very talented and have given me so many ideas for nice, flavorful meals! Thank you and I am so happy you will be taping an additional series of shows! Congrats!
Love love love your show! Was happy Food Network produced show about Mexican food and was really happy to hear your were from Tijuana, cause then I knew it would be the type of Mexican food I adore. Congratulations on the new season. Looking forward to more delicious recipes.
THIS IS FANTASTIC NEWS ! I have been wondering why you weren’t on.. I thought I was going to have to write an email to Food Network and demand they bring you back ! I love your style and the food is so easy..
Ps: I like your makeup and hair.. I don’t think you are too made up.. actually I would love to see a tutorial how your do your makeup .. you and your makeup artist should do one for youtube !
Can’t wait for your new episodes !
Hola Marcela
Te felicito! Muchas felicidades? Has visto este articulo? http://smashgods.com/2010/02/05/smash-gods-tv-food-network-to-new-cooking-show-can-you-be-a-little-less-mexican/
Jason
Wow, would Isabel (who wrote on March 6, 2010) like to request anything else? Her “tips” on how you should wear your hair, (you’re too young for an updo by the way), the clothes you should wear, your PR person and guests you should have on the show are beyond ludicrous. She seems to know it all so why doesn’t she start her own show in Spanglish! Anyway, thanks for the wonderful recipes, keep it real because I and other fans do like the way you dress, your hair and your pronunciations. If it worked for you the first season, then you’re obviously doing something right.
I’m glad to see that the show is coming back. I can think of several FN shows that are continually renewed (how that’s possible is beyond me). I would love to see an authentic Carnitas recipe using Manteca and everything else that oh so bad for you but tastes oh so goood.
Oh so happy to hear it. My mom was crushed when you were no longer on. Can’t wait to see you in June.
love the show! glad to see you will be on tv. i hope this is permanent. i have always enjoyed mexican cuisine and your dishes look delicious.
con mucho gusto! bonita senorita!
My wife and I love your recipes and can’t wait to make your Chocoflan today. We’re soooooo happy you weren’t taken off the air and can’t wait to see your new shows. All the best…Love to see pescado al stilo veracruzana, albondigas soup and a good arroz con pollo. And many more desserts!!!!!!!
Marcela so glad they picked up your show for more episodes, love it! i was wondering what happened and was getting ticked off that you weren’t there anymore. Hope you can come to dallas for a book signing! can’t wait to get it.
I’m so glad you’ll be back on in June. I have been looking out for you because your recipes are what I think true mexican cooking. My sister-in-law is from Durango and she makes her enchiladas using chocolate and of course chile to make her sauce. And instead of rolling her tortilla she stacks them like pancakes and puts her cheese on top of each tortilla. I hope on one of your shows you are able to make something like this.
I’m so glad you are coming back! I love watching your show and cooking the food, recepies are soooo easy and super tasty, especially the easy mole and chocoflan! Love your accent, personality and you always look amazing! Congratulations and can’t wait till the next episode airs! Ideas: posole, chiles rellenos, more salsas, & definetly tons of desserts!!!!
ciao!
ME DA MUCHO GUSTO SABER QUE AUN SIGUES EN EL FOODNETWORK, ME ENCANTAN TUS RECETAS, HASTA QUE PONEN A UNA CHEF MEXICANA EN ESTE CANAL. RECETAS QUE ME GUSTARIA QUE ISIERAS SON LAS SIGUIENTES; TRES LECHES, CABRITO, CEVICHE, BISTEC RANCHERO (SI PUEDES, EL TIPICO DE CHIHUAHUA), HORCHATA Y AGUA DE JAMAICA, GORDITAS, CHILES RELLENOS, ESTOFADO, ASADO MEXICANO, BUENO MUCHOS MAS PERO SERIA UNA LISTA MUY LARGA! JAJAJA. PERO EN ESPECIAL EL BISTEC RANCHERO Y EL PASTEL DE TRES LECHES PORFA!
I am so happy to know that you will be back in June. You have such a sincere and authentic personality. I was wondering if you could show recipes for barbacoa and birria on the show. Thank you.
I am so happy that the show was picked up and glad to hear your stance on the pronunciation of Spanish words (ingredients). Do people complain about Giada’s pronunciation of Italian ingredients? I highly doubt it. I would like to see the following recipes: cochinito pibil, chile en nogada, tamales de puerco or rez in a red sauce, and gorditas…or maybe a tour of Mexico’s best dishes from its 32 estados??? Oh, and a flan recipe. Look forward to the show!
Do you know when your program will be airing? I think
they should give you a much better time slot than the
previous 6:30 AM slot. Congratulations and looking
forward to more delicious recipes!
Hola!!!Love your show!! Keep up the great work and showing all of the world what real mexican food is. Looking forward to all the new recipes. Heres an idea…It would be wonderful if you would have a guest appearance of Rick Bayless on your show. He is another very important chef in Mexican Cusine.
Looking forward to the new season!!!!
I just saw you for the first time on THe View. I am from Mexico City my mother and grandmother were both wonderful excellent cooks who are no longer with me. I miss all their authentic mexican cooking, unfortunately, I didn’t inherit their great cooking skills, but I try. There are a few recipes I wish I could find that they use to cook, maybe you can surprise and forgive me if I misspell the name.
1. Albondigas (Meatball soup)
2. Sopa de Pescado (Fish soup)
3. Salpicon (shredded lettuce with shredded fajita meat)
Can’t wait to see if you come up with some of these.
I would kill for a shredded-beef sopes recipe!!!!
Great! Missed u on Saturdays and just noticed you?re on, even today, Monday, July 5th.
I can’t seem to find your recipe for tilapia cerviche tacos (corn). I love the fact that it’s a gluten-free recipe, but saw you making them as I just turned on the tv, so I didn’t get the recipe. Can’t find your version online anywhere. Help! Thank you.
I’m watching your show on Mexican Street food right now. TheTortas loook GREAT!
Hey, Marcela - I love your show. My granddaughter was is Mexican and American, living in the U.S. (she was born in Real de Catorce, San Luis Potosi). Anyway, your show gives me recipes to make for my granddaughter, to keep her Mexican heritage a part of her daily life. Thank you!
Love your show!! You make the recipes authentic and easy. I feel really good about being able to bring these healthy meals to my table. Keep up the excellent work!