Fresh Mexico: 100 Simple Recipes for True Mexican Flavor

by Marcela Valladolid

In her vivacious, fresh voice, Marcela Valladolid invigorates America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine.

Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. But she also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal?

In Fresh Mexico, Marcela brings these dishes to life. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake.

Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.

Genres: Cookbooks, Nonfiction, Cooking, Food

240 pages, Paperback

First published August 25, 2009

About the author

Marcela Valladolid is a celebrity chef, television personality, designer, author and businesswoman.

Marcela began her professional career as a Food Editor for Bon Appétit Magazine. Her first television show was Relatos Con Sabor for Discovery en Español and she published her first book, Fresh Mexico, in 2009.

She hosted her second show, Mexican Made Easy, for the Food Network in 2010 and released a companion book, Mexican Made Easy, in 2011.

In 2013, Marcela extended the reach of her brand by launching her own line of “Marcela Valladolid” food products in partnership with Safeway. She is the only celebrity to have her own branded food line sold exclusively nationwide at the recently merged Safeway/Albertson stores (with distribution in 1,200+ stores.)

She has been featured in The Wall Street Journal, People Magazine, Food & Wine Magazine, Los Angeles Magazine, NY Daily News and has appeared on national TV shows such as The Today Show, The Talk, The Chew, The View, Access Hollywood Live, The Rachael Ray Show and more.

Marcela is currently co-hosting the Emmy-Nominated Food Network hit show, The Kitchen and released her third book, titled Casa Marcela, in April 2017.

Casa Marcela will mark Marcela’s most personal and intimate cookbook yet, inviting readers to her table to discover a vibrant culture centered on food, family, home and friends. Using her San Diego home as the backdrop Casa Marcela is visually stunning and filled with stories from Marcela’s two-country childhood and travels offering up simple recipes for the home cook.

Marcela continues to use her career and bicultural upbringing to reach both the general and Hispanic markets, all while being the mother to her wonderful children, Fausto, David, and Anna Carina.

Reviews

[Megan · Rating 5 out of 5]

Best cookbook ever. And it's not even for vegetarians!!! Seriously though, every single recipe turned out amazingly good. Although I loved everything I have made from this book so far, my favorites are:

Butternut Squash & Chipotle Bisque
Grilled Corn and Poblano Potato Salad
Torta de Elote (Soft Corn Bread)
Creamed Rajas
Tomatillo & Avocado Salsa

mmmm.... my mouth is watering just thinking of all the good food :) There is an entire entree section which I avoided (considering it is meat filled!) The majority of these recipes use lots of cream, butter and cheese ~ totally not vegan friendly. However, the title is correct in stating fresh Mexico. Marcela Valladolid cooks from scratch and does indeed use fresh ingredients. The recipes are neither intimidating nor expensive, however they can be time consuming.

Anyone interested in Mexican cooking should definitely give this one a try. Marcella Valladolid takes Mexican meals far beyond pintos, tortillas and jalapenos. The dishes are not overly spicy. In fact, the heat in these dishes mostly rely on peppers (rather than powdered spices) so it is incredibly easy to adjust the heat to individual taste. Really, I can't rave about this cookbook enough.

Oh! I forgot about the desserts... Mango Pockets with Cinnamon Cream, Guava Layer Cake and a totally delicious and not at all soggy Pastel De Tres Leches cake. Just to name a few :)

[Kathy · Rating 3 out of 5]

A number of very tasty recipes. I would have liked to see a few more traditional dishes (and quite a bit less fish). Definitely some keepers here though

[Abby · Rating 5 out of 5]

This book represents TRUE Mexican recipes. In her introduction she explains how she was told to explain to North America that there is no yellow cheese in Mexico! Its a fact. Something hard to believe when it covers most Mexican dishes in restaurants. And you will find most recipes here will disappoint most people who don't know any different. I say try it. These are simple recipes and for the most part the ingredients that are hard to find she will have substitutes for. For example for her Cuitlacoche Crêpes, in the ingredients she adds in parenthesis or 2 cups sautéed wild mushrooms. I loved all the recipes I tried. The Tilapia Ceviche was very fresh tasting and different from stuff covered in ketchup you find at restaurants. And I had all the ingredients to her Cilantro Tandoori Chicken with Grilled Pineapple Salsa in my kitchen. Her Frijoles De La Olla recipe is exactly like my Mexican mama made growing up. I am looking forward to making her Polvorones which I grew up with but never made myself and her Apricot Tequila ice cream because well Tequila.

[Ilene · Rating 4 out of 5]

I enjoyed this cookbook more than I thought I would. The author, a Mexican native has brought authentic Mexican cooking into today's hurried eclectic kitchen. Her recipes are easy to follow and include interesting side notes. She does not use ingredients that are hard to find which is a bonus. Though I borrowed this book from the library it might be one that will end up on my home library shelves at some point. In the meantime I am already planning a few menus based on her recipes. Bon appetit!

[Shawn · Rating 3 out of 5]

I read the Spanish language version of this book to practice reading in Spanish and it was a good book for that. Of course I enjoyed the recipes too. I don't know if the title of this book should include the words "simple recipes" I pride myself as someone who cooks from scratch and even I thought some of these recipes were too much. Marcela is adorable and the pictures and layout in the book are great. There are several recipes in the book that I am really looking forward to making.

[Heydi Smith · Rating 1 out of 5]

I love this show, love the cook, but surprisingly didn't care for the recipes in this book. Many of them contained seafood which is great if you have economical access to it. It's a beautiful. The recipes in this book look great and knowing her skills I'm sure they are but I'm going to hold out hope that her other book will have recipes my family can actually enjoy.

[Andy Meza · Rating 3 out of 5]

I don't necessarily hate this book. I just found the title a bit misleading. I was hoping to find real Mexican food recipes but instead I found recipes for Mexican sushi, crepes, and egg rolls. Still there are some good recipes. There are also nice stories of the author growing up and cooking with her family.

[Gina · Rating 1 out of 5]

Simple? If you can find the ingredients. Difficult prep, impossible-to-find without driving far and hunting specialty stores and shops. Got halfway through and quit. Not much I could make from my normal grocery store. And things didn't sound that appealing.

[Scottsdale Public Library]

I absolutely adore this book. The recipes are simple, approachable and, most importantly, offer a truly fresh, healthy and authentic approach to modern Mexican cuisine. Classic dishes (chiles rellenos, pastel de tres leches) are mixed with new updates. Photography is copious and gorgeous. This cook book is fun, fresh and comprehensive.

-- Meagan

[ToboReads · Rating 5 out of 5]

Really impressed with the variety in this book. The author explains that she grew up in Tijuana and spent a lot of time on both sides of the border, so her recipes are based in Mexican cuisine, but are also influenced by her experiences cooking with access to markets in Southern California, This might be one I purchase for my collection.

[Lisa · Rating 2 out of 5]

Not my kind of cookbook. I like Mexican food, this book seemed to consist of seafood, avocado, and cilantro. Three things that i hate. I found one thing that I would love to make and that was the coconut bark. I saw her make it on Mexican Made Easy. This is nothing against her food but this book was a big let down.

[Billie · Rating 4 out of 5]

Made "Poblano Rice Gratin" today, very good. Look forward to trying more recipes since I'm on a Mexican food kick. I've been looking forward to her new show Mexican Made Easy on the Food Network for weeks. So far I love it and her cookbook. Bravo, Marcela!

[Robert Davis · Rating 4 out of 5]

The only problem with checking books (especially cook books) out from the library is that you must return them all too soon. Such is the case with this splendid collection of recipes. There is a whole section devoted to salsa. I really want to add this one to my personal library collection.

[Carol Ballantyne · Rating 5 out of 5]

This is the best Mexican cookbook and the rice pudding is better than all the rice pudding recipes I have. I threw the others away. I make this all the time. It is the same recipe from the women who cook for us when we are in Costa Rica. Delicious!!

[Heather · Rating 2 out of 5]

I plan on making the poblano rice gratin but that was about all that really caught my attention.

[Valerie · Rating 3 out of 5]

Lots to try. Excited to read the rest of her series to see how she grows!