Marcela Valladolid. (2010). Fresh Mexico: 100 Simple Recipes for True Mexican Flavor: A Cookbook. Clarkson Potter/Ten Speed.

Marcela Valladolid. 2010. Fresh Mexico: 100 Simple Recipes for True Mexican Flavor: A Cookbook. Clarkson Potter/Ten Speed.

Marcela Valladolid, Fresh Mexico: 100 Simple Recipes for True Mexican Flavor: A Cookbook. Clarkson Potter/Ten Speed, 2010.

Marcela Valladolid. Fresh Mexico: 100 Simple Recipes for True Mexican Flavor: A Cookbook. Clarkson Potter/Ten Speed, 2010.

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Fresh Mexico

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1. • value: Mexican American
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10. • value: Seafood
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29. • value: Salsas
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31. • value: chiles
32. • value: food network
33. • value: home cook
34. • value: graduation gifts
35. • value: mexican food
36. • value: mexican recipes
37. • value: easy cookbook
38. • value: ahi tuna
39. • value: queso fresco
40. • value: ceviche
41. • value: jicama
42. • value: mexican cookbook
43. • value: cookbooks for beginners
44. • value: college student gifts
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1. • role: Author
   • fileAs: Valladolid, Marcela
   • bioText: MARCELA VALLADOLID is the host of Food Network’s Mexican Made Easy. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide their time between Tijuana and San Diego.
   • name: Marcela Valladolid

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Clarkson Potter

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2010-10-13T00:00:00-04:00

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title

Fresh Mexico

fullDescription

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.

reviews

1. • premium: True
   • source:
   • content:

     April 20, 2009
     Positing that many Americans associate Mexican cuisine with shiny globs of orange cheese, Valladolid sets out to offer a broader, more diverse and healthier vision of south-of-the-border cooking. The Tijuana-born, Ritz-Escoffier–educated Valladolid is a young mother as well as a culinary television personality. As such, she values “weeknight” recipes that can be produced with a minimum of fuss and a few good flavors. Though Valladolid’s mission is to educate readers of the world beyond Old El Paso taco kits, she distinguishes herself from authenticity-focused Mexican cookbook authors such as Diana Kennedy, allowing for looser, creative interpretations that befit contemporary eaters: osso bucco with lime zest and chilis; mascarpone-stuffed squash blossoms with raspberry vinaigrette; and the decadent Mexican cake, pastel de tres leches, made with Italian meringue as a substitute for the traditional raw egg whites. Using ingredients that are readily found in the U.S., her creations are reliable and at times wonderfully simple, like a bright slaw of jicama, arbol chilis and uncooked beets with toasted sesame oil, or baked cod with anchovies, lime and a few kalamata olives and capers thrown in for good measure. Home cooks will appreciate Valladolid’s enthusiastic yet straightforward approach.

2. • premium: True
   • source:
   • content:

     June 15, 2009
     Valladolid, a former recipe tester/editor at "Bon Apptit", was a contestant on Martha Stewart's "The Apprentice", which led to her own TV show, "Relatos con Sabor", for the Discovery Channel. Here, she offers contemporary recipes inspired by the dishes she grew up with in Tijuana, Mexico, and her experiences in the food world since then. A good companion to Lourdes Castro's more traditional "Simply Mexican".

     Copyright 2009 Library Journal, LLC Used with permission.

3. • premium: True
   • source:
   • content:

     September 15, 2009
     Viewers of Spanish-language cable television already recognize Valladolid from her cooking series. Now she aims for a new audience with a collection of Mexican recipes that can be produced outside Latin America. Although she offers a few tacos and enchiladas, she really illustrates the depth and variety of Mexican cuisine and its adaptability to a wide range of foods. Instead of the ubiquitous fried stuffed jalapeo peppers, French-trained Valladolid bakes her roasted peppers in puff pastry. Chorizo and cheese fill chayote squash halves for a sort of Mexican take on twice-baked potatoes. She roasts cabbage under a veil of browned cheese. Osso buco takes on a new guise braised in a simple mole based on peppers, garlic, tomatoes, and lime. Salads take advantage of Mexicos great variety of fruits. For dessert, Valladolid manages a layered cake combining flan with chocolate cake. Another unique sweet produces a brittle from pine nuts and pomegranate juice.(Reprinted with permission of Booklist, copyright 2009, American Library Association.)

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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...

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