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…
Awesome!!! I really enjoy your show and will be making “Chocoflan” today for my family!!! Keep up the great work, paisana!!
This is wonderful news…
It makes perfect sense too. Fresh Mexico is on my next to purchase list. Amazing how a little air time catches everyone’s eye and mow we can’t get enough. Keep up the wonderful work!
P.S. I appreciate your authentic pronunciations! That’s how it should be. When I talk about Indian food I use an accent too.
que buena noticia,como no lo vi en la programacion de hoy. ya iba a protestar. Desde que compre tu libro mi hermana yo hemos disfrutado mucho los platillos. las alitas de pollo, camarones , buenisima. felicidades.
Saludos desde los angeles de una mexicalense!
Marcela, mil mil felicidades!!! Que buenas noticias todas, la rueda de la buena fortuna is smiling at you kid!.
Yo soy de las few que se saco de onda, cuando cheque mi Tivo and you were not there, that’s how I end up here, quite relieved que vienes de regreso.
Adoooooro tu programa. Fijate que nunca entendi porque no habia un true Mexican Cooking Show en el Food Network, y ahora here you are, nuestra Mexican Food Godess!!!
Se que las comparaciones son odiosas, pero eres nuestra Giada mexicana.
Tips:
Me encanta que estes tan maquilladita, te ves hermosa! pero quiseas yo me recogeria el pelo, la idea de que lo tengas tan bien peinadito, me da la impresion de que estoy viendo ‘Destilando Amor” y tu eres la Gaviota.
Clothes wise, yo creo que casual chic siempre es de lo mas handy. J.Crew and Anthropolgie can work, pero piensa quiza en contactar a disenadores mexicanos (Pineda Covalin) para tener accesorios autenticamente mexicanos lindos en National Tv. Acuerdarte que la imagen de Mexico esta en el WC internacionalmente hablando, so your show nos hace un poco de justicia, ya que los gringos aun derrapan por la comida autenticamente mexicana y tenemos muchas cosas artesanales que son una monada, dile a Beatriz que se comunique con Manuela Arango que esta al frente de la tienda del MAP (Museo de Arte Popular) para ver si ademas de cortarse con una feria y ser patrocinadores de tu show, que te puedan mandar cosas lindas hechas por artesanos 100% mexicanos.
Luego me encantaria que tuvieras invitados en tu show, Monica Patino, Martha Ortiz Chapa, Thelma Morgan, el chef del Estoril, del San Angel Inn, del Villa Saverios, platicanos el origen de la ensalada Cesar, es verdad que es oriunda de Tijuana?
Que mas…???
ahhh! De ninguna manera dejes de pronunciar las nombres de las cosas en espanol, como se pronuncian, eso me encanta y no cambies, sigue creando platillos AUTENTICAMENTE mexicanos, nada de ‘chili con carne’ ni esas madres,
te repito si algo tenemos los mexicanos de que estar orgullosos es de nuestra deliciosa y tradicional comida.
Ah! y dile a Beatriz que te contacte con Raquel Bessudo en Mexico para que te haga todo el PR, ya sabes que te hafa el link con Diana Penagos en Quien, con Lucia Alarcon en CARAS, con GENTE en el Reforma, so you can be everywhere en territorio nacional.
Creeme you are going in for the best ride of your life.
Congratulations!
I got up this morning just to watch your show but had no idea it was not on. I am so excited it was not canceled. You teach cooking so well and I am enjoying your show. I will start trying to cook some of it soon. We love to eat Mexican food out here in Ohio. Continued good luck to you and your family. Can’t wait for more shows.
Our family has loved watching you every Saturday morning and then shopping for ingredients and making your recipes on Sunday. We’ve found the dried ancho chiles, we’ve found the Mexican crema, we’ve even found the piloncillo! I knew you were picked up for more shows but it will be tough to wait until June.
I am ecstatic you were not cancelled! Your show is great! I’ve recorded them all so I can try the recipes! You are so bubbly and real acting and looking! (Really pretty, too!) I can’t wait to get your book! It would be nice to have a grand daughter (I’m 70!) who can cook like you!
You make Mexican look simple. The only thing I have done in the past is a really great taco salad but I got that from my sister in law!
Please put me on your emailing list!
Luv Ya!
Howard
Hi Marcela
We love your program. don’t change anything about you, hair makeup clothing is fine, stay the same be yourself, you are cooking not going to a fashion show, you don’t need to invite any other people, it’s not thr Ophra show nor Cristina, you are adorable, your recepies are excellent any beyond good and super easy.Please don’t change anything and CONGRATULATIONS
Marcela, nada mas para darte muchas felicidades por el programa, ya era hora que pusieran algo que valiera la pena en food network, tus recetas son estupendas, me facina tu personalidad y la manera que the desenvuelves en la cocina, espero que extiendan el programa. Arriba Tijuana.
Great show! So glad you will be back for 13+ more shows! I find at least one dish evey show that is delicious! I’ve never made guacamole at home that I liked until your recipe. Thank you
GREAT SHOW!!! I already have the book and love it, looking forward for the cilantro pesto… todo esta super padre, las imagenes, el show, el vestuario, felicidades a Marcela ymas por los nuevos episodios… CONGRATS!!!
Hola Marcela:
Acabo de leer un articulo sobre tu programa en el Wall Street Journal y estoy contentisima de saber que eres un “Celebrity Chef”. Primero vi tu foto y te ves guapisima, despues me entero que eres de Tijuana y me dio mucho orgullo saber que somos de la misma ciudad. De ahora en adelante estare viendo tu programa y hoy mismo compro tu libro para empezar a cocinar tus riquisimas recetas. Si tienes algun viaje a San Antonio, TX, avisame para conocerte personalmente.
Congratulations…
Amiga I am so excited for you and to be watching more of your show! I’m Cuban to the core, but my husband is Mexican all the way! We have a 20 month old daughter who LOVES food from both cultures. I want her to be proud of her background and to grow up to embrace the great cultural mix that runs through her veins. Your recipes are awesome, and I am so grateful for how easy you make everything, since as you know with a little one in the house it’s tough to spend hours in the kitchen. So, thank you for being you. I wish you much, much success from the bottom of my heart. Felicidades!
YaaaaY!! This is exactly what I was searching for on the net. I am so happy your show was picked up, you were spectacular during the first 6 episodes. Congratulations!!
P.S. Maybe you can teach us how to make Enchiladas Potosinas, I love them and don’t know how to make the sauce
I am so HAPPY to hear you were not canceled!!!! My mom and I love your show!!!! You made mexican cooking so easy!!! We made your mole sauce and it was so easy and very very tasty!!! My family and I look forward to watching your show on food network!!!
I am SOOOOOO HAAAPPPYY you are coming back! I love your recipes, they are so simple and my family loves them.
Yay!! I’m so happy! I was a little worried when I didn’t see your program on foodnetwork. I love your recipes and glad to own your cookbook. Congratulations!
I can not tell you how ecstatic I am your show has been continued. When I first saw the promos on Food Network I put it on my calendar and haven’t missed a show until they were over. I am part german and part Norwegian so I have been exposed to alot of those kinds of food. Then coming from the upper Midwest and living rurally the variety of international cuisine is not just there. I love trying new things, but need to keep it easy and tame for family and friends. This is the ticket to do just that! Thank You!
Glad you’re coming back! Looking forward to new recipes!
I have missed your show on the food Network, please get back on the air, as soon as possible, even my husband would watch the show with me. note, I made the chocoflan and its was the best.
Hola Marcela,
me entanca tu show. Que bueno que empieza otra vez en Junio. !!! Tu receta del chocoflan es la mejor!!!!!
Estoy de acuerdo con Lina, yo tambien hice el chocoflan y nos encanto. Que bueno que regresas en Junio. Quisiera que incluyeras la receta de como preparar “cochinita pibil” Gracias y buena suerte en todos tus projectos.
YAY! They gave you a crappy time spot and you worked it girl!
Thank Heavens.. YOU saved my Marraige… LOL LOL
Love the show! I hope to see you in the afternoon or evening time slot. When your show first came out I mark the calendar and block out 9:30 am on Saturday morning just to watch your show.
What I like about your show is your opening of what you had learn from your mother. For myself, at fourteen my mother said I needed to help her in the kitchen at first I was reluctantly but I soon learn it was the best experience in my life. I was given two great memories in my life, the love for cooking and many conversations with my mother while preparing the family meals.
One of our favorites was carne asada, and my favorite enchilada. When I cook for my family, I am looking for sabor! a long tasting flavor in the food. Especially now, I need to eat more vegetable, fish and less meat but I do not want to walk away from the traditional recipes I learned from my mother.
Again, hurry back!
Marcela, please ask the Food Network to put something on their site. I had to do a web search and find your blog to learn you’re still on. Congrats!
I’m so glad to hear the show will continue. I’ve waited a long time for Food Network to air a show featuring Mexican food. FN made a perfect choice. I’ve enjoyed watching the show and loved the recipes. Just purchased the book and excited to get cooking.
Did you know your last name is a city in Spain? Just read this in the NY Times:
http://www.nytimes.com/2010/03/18/arts/18delibes.html?ref=books
Miguel Delibes, Prolific Spanish Writer, Dies at 89
MADRID — Miguel Delibes, a prolific and much-honored Spanish novelist who explored human nature through the lives of common folk living in the rich Castilian countryside, died on Friday in his home in Valladolid, Spain. He was 89.
Thank God gurl! I was so upset when I didn’t see your show on Saturday…I was like “No they did NOT cancel the one Mexican Girl*pointing my finger in the air*!” ha!
Good to hear you’ve got 13 more episodes!
Lisa
Congrats! I love your Salsa Borracha.
Congratulations Marcela. My husband and I love your show. We started to get worried when we didn’t see your show air. Keep up the great work and by the way, the strawberry tarts are delicious.
Hi Marcela, can’t wait to see all the episodes. I would love it if you showed us how to make capirotada. I haven’t had that since I was a kid and would love to learn how to make it. I know that it’s only for holidays, or is it? at least that’s when my grandmother used to make it.
By the way, there is this wonderful lady I met through blogging, her name is Yoli, she makes these beautiful Mexican Aprons. I would love to gift you one so you can wear it on the show. Please let me know how I can have Yoli send one to you.
Check them out:
http://apronsenorita.com/home
I am sooooooooooo excited!!!!!!!! My husband and I have missed you!!! We were so afraid that you had been cancelled. Tried looking up info on food network of where you were! Love your show and your recipes. We both grew up on the Mexican border and love healthy Mexican cooking. Congrats to you and your show! June can’t come soon enough for us. We’re ready for the new shows!
Don’t change a thing on your show! No you are not too done up! The recipes, the hair, makeup, and clothes-such an inspiration. It is the reason I watch you (and Giada) on Food Network. Can’t wait for the new season…just bought your book.
I absolutely love, love, LOVE your show! I cannot wait to purchase your books, watch more shows and make your recipes for my family. Rock on Chica!
hola marcela!! todos en mi casa estamos encantados con tu programa!! deveras muchas felicidades, es un orgullo tener a una chef en el food network. y pues hoy te escribo para ver si algun dia podrias poner una receta para un pozole. mi tia hace uno muy rico y nunca nos quere pasar la receta, asi que ojala tu si puedas =) gracias!! oooh and we all cant wait for your show to start again!!! my sister and i were one of those people that were all panicking cuz we though you were gone from tv!!
Great! I have been watching my DVR schedule and didnt see anymore episodes showing in the future and I was bummed, found the site and now Im psyched!! Congrats on 13 more episodes and cant wait to see what you make next. I love Mexican food and have a few recipes I enjoy but good to see someone making them on TV, the fact you are super hot yourself doesnt hurt!
Hope you are able to juggle your personal life with your business life and all the best to you! you really come across as someone my wife and I would have in our group of friends and I know you are on your way to great things, keep your head small and your attitude humble, you will kick a**!!
PS. I didnt mind the “made up” look, however Im all for tank tops. Maybe some shorts, hell lets go bikini , I know I would be really happy about that choice!
My husband and I actually tape your show! We want to make more authentic mexican food, since he is Mexican, and I have no idea what I am doing in the kitchen. Please keep the food as authentic as possible. We are so glad that you got picked up for 13 more shows!!!
Marcela, I love your show. I am very pleased to hear you have been picked up for more episodes. Last week My family and I were in San Diego for Spring Break. We were visiting the shops in Old Town and there was a T-shirt in the window that said “Kiss Me, I’m Borracha. My nine-year old son says to me, “Daddy, look that’s funny, it says kiss me I’m Drunk” I said, “your’e right, how did you know that?” He said, “It was the Salsa you made from that show you watch. You know the one with the lady with the little boy.” Well you have improved my cooking and his Spanish. Though I’m sure the Christian school I send him to, would prefer borracha , not be part of his vocabulary. I think its great. Thank you and I look forward to many more shows for years to come.
Marcela, muchas felicidades! I have now breathed a sigh of relief, I thought you were cancelled
I have truly enjoyed making all of you recipes, my two favorites are the fish tacos and the mole enchiladas. I am a little intimidated about making the chocoflan, but I will conquer!!! You have been a breath of fresh air for the Food Network, your recipes are amazing and very easy to follow. One question, do you have any recipes with “regular” red chili or are they pretty much all poblano chili? I’m from Arizona and we don’t use a lot of poblano chili, although it’s yummy, we use the red chili more. Thanks and I can’t wait until June, yipeeeeeeeeeeeeee!
Yay!!! Felicidades por 13 mas.
It’s been a while since I had checked your blog (I would visit at least weekly but I hadn’t seen anything new
), so I am more than thrilled for the good news as I visit today. Congratulations!
I was waking up extra early in San Diego to get the HD version of your show on Cox and all of a sudden one day your weren’t on…but I didn’t fret, I imagined your first run was over and that you would come back soon, so I’m more than glad that you will.
Marcela, I’ve missed you! I’m so glad your show got picked up for more episodes. I can’t wait to see you back. I love your show! By the way, your son is beautiful!
Hola Marcelita, quiero que sepas que me quede realmente impresionada con tus recetas son increibles. Tambien te digo que no cambies asi como esta el show esta perfecto, se tu misma y no nos agas caso. Muchas felicidades, me siento muy orgullosa de tener a una compatriota como tu. Suete amiga y me encanta el que compartas a tu nene con tu audiencia. Ciao
Woohoo!!!!
Marcela, I love your show and I even got my husband into it too. I was so excited when your show debuted that I even recorded your series and would look forwared to the new episodes in my inbox; but, when they stopped showing up, I was so sad. I have to admit that I did think your show was cancelled but I am so excited that it was not. Woo! (kicking my leg up in the air) Yay!! You are most awesome and make me excited about cooking the foods my family loves. You are the greatest!!!
Best always,
Marisa
Marcela,
how about more soups??
sopa de fideo???? The real deal is hard to do…sopa de tortilla? Caldo Tlalpeno?
you go girl!
Greetings Marcela!!
I agree with all the others when I say it is great news to hear that you have additional episodes on the way. You are a great chef and instructor. I look forward to learning more from you. I hope that your new recipes include caldos such as cocido, albondigas and my favorite, tortilla soup. I have only tasted the best tortilla soup in Mexicali. I have yet to find the authentic taste here in California. I wish you the best of luck with your future shows and I hope to see you at a book sigining soon. Adios
SO happy you’re coming back; I was worried! I love learning different cultures, especially hispanic ones, and you definitely bring an authentic yet easy way to experience this. It’s incredible the way you make such delicious food so simply. The techniques you use and the flavors you utilize are so new to me, and it’s just incredible, and I want to learn more (but can’t buy the book). I’m so looking forward to seeing your shows and unique (to us average Americans at least) ways of cooking. Don’t take any criticism, just be yourself. Tu comida es delicioso. Yo cocine tu “beer marinated steak” ayer, y fue increible. Yo veo tu programa cuando puedo verla. Enhorabuena! Me gusta tu personalidad, y me encantaria a aprender mas sobre tu cultura y su comida. Voy a buscar para tu programa, si la busco, estare muy contento. Adios, chica asombrosa! (excuse my limited knowledge of spanish; thought it would be fun)
I’M GLAD YOUR SHOW GOT PICKED UP, IT WAS A ENTERTAINING SHOW YOU DID A GOOD JOB THE RECIPES WERE GOOD AND IT WAS A REFRESHING LOOK TO SEE A FELLOW MEXICAN IN THE KITCHEN SHOWING THE WORLD THAT WE HAVE GREAT FOOD TO SHOW TO THE WORLD CONGRATS
So happy to here that you will be on again!!!!!! I love the show and would love to see more! I am puerto rican with a fascination of mexican cuisine. I would love to learn how to make traditional mole!!! I know it is not an easy thing to make, but I think it would be a wonderful thing to learn!!!! I wish you much success on your new journey!!!! besos!!:)