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

Warm Picnic Burritos ("Burritos De Machaca")

Mexa S'mores

Spicy Shrimp and Mushroom Casserole

Game-Winning Guac' with Fresh Baked Tortilla chips

Corn Mashed Potatoes

Creamy Corn Cups ("Esquites")

Mexican Meatloaf

Chipotle-Plum BBQ Pork Ribs

Classic Shrimp Gobernador Tacos

Corn and Cheese-Stuffed Crepes with Poblano Cream

Foil-Wrapped Onions

Mexican Chocolate Pecan Pie

Panela with Chipotle Cream

Zucchini and Corn Pirate Boats

Salsa Borracha

Cilantro Fries

Mexico City-Style Tacos

Mexican Frittata

Jalapeno Roasted Chicken with Baby Broccolini

Creamy Poblano Pepper Strips (Rajas)

Roasted Acorn Squash and Garlic Mash