Photo by: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved

Todd Plitt, 2014, Television Food Network, G.P. All Rights Reserved

Marcela Valladolid's Bio

Growing up around expert and traditional cooks in Tijuana, Mexico, Marcela was raised to be passionate about food, and she jumped straight into a culinary life with her first job working at her aunt’s cooking school in Baja, Mexico. Marcela realized she, too, wanted to pursue this growing love for food full time and enrolled in the Los Angeles Culinary Institute. She then went to the Ritz Escoffier Cooking School in Paris to become trained as a classical French pastry chef. Marcela later returned home to run a catering company and teach children about the culinary arts in Tijuana, all while collecting recipes and applying her knowledge and skills of her family's cooking traditions to map out her dreams. She successfully translated her culinary knowledge and passion to the small screen as the host of her own Food Network series, Mexican Made Easy, which premiered in 2010. Wanting to share her expertise on great Mexican food that combines freshness and flavor with kitchen ease, Marcela published Fresh Mexico: 100 Simple Recipes for True Mexican Flavor (Clarkson Potter) in 2009 and Mexican Made Easy (Clarkson Potter) in 2011. Marcela lives in San Diego with her 9-year-old son, who often doubles as her sous chef.

Most Popular Recipes

All Recipes by Marcela Valladolid

Mexican Rice Pudding ("Arroz Con Leche")

Coconut Flan

Tres Leches Cake

Baja Garlic Shrimp

3-Shot Cocktail ("Bandera and Sangrita")

Baked Cod with Olives and Limes

Mexican Shrimp "Burgers"

Shrimp-Stuffed Chiles

Watermelon-Jalapeno Cooler

Chorizo Hash Browns

Foil-Wrapped Onions

Crispy Chicken Mini-Tacos

Arroz Rojo

Burgers al Pastor

Salsa Borracha

Quick and Easy Coconut Bark ("Cocada")

Poblano Cream Cheese Empanadas

Mini Chorizo Quiches

Mexican Cucumber Martinis

Avocado and Cilantro Mousse

Sweet and Spicy Short Rib Tacos

Steamed Clams with Chorizo and Tequila

Figs in Red Wine with Herbed Goat Cheese

Mexican Chocolate Bread Pudding

Stuffed Poblano Chiles in a Creamy Walnut Sauce

Veracruz-Style Tilapia ("Pescado A La Veracruzana")

Mexican Bean Stew ("Frijoles De La Olla")