Mexican Made Easy by Marcela Valladolid

Mexican Made Easy by Marcela Valladolid

Why wait until Tuesday night to have tacos--and why would you ever use a processed kit--when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy?

On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.

A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast--and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection.

With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela's show into your home.

Chipotle-Garbanzo Dip
makes 3/4 cup

1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving
2 teaspoons sesame seed paste (tahini)
1/3 cup olive oil, plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Tortilla chips

Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse.

With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper.

Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.

MARCELA VALLADOLID grew raised in Tijuana and began her career in the culinary arts by working at her aunt's cooking school in Baja, Mexico. She quickly realized she wanted to devote her full time to her burgeoning passion for cooking. Marcela used her classical background and skills to become a food editor at Bon Appétit magazine after graduating from cooking school. She then moved into television, landing her own cooking show, Relatos con Sabor, on Discovery en Espaol and being chosen as a contestant on The Apprentice: Martha Stewart. Marcela's first cookbook, Fresh Mexico: 100 Easy Recipes for Authentic Mexican Taste, was launched in 2009, giving her the opportunity to exhibit her family's cuisine.

She earned a dream job as the host of her own Food Network show, Mexican Made Simple, shortly after the publication of her book, which aired for five seasons. In 2011, Marcela published her second cookbook, Mexican Made Simple, as a companion to her Food Network show and an introduction to real Mexican cuisine. She was a long-time co-host of The Kitchen, The Food Network's Emmy-nominated chat show, and is now a permanent judge on Best Baker in America, which is also on Food Network. Casa Marcela, her most recent work, was published in 2017.

She resides in the city of San Diego, California.

SKU	Unavailable
ISBN 13	9780307888266
ISBN 10	0307888266
Title	Mexican Made Easy
Author	Marcela Valladolid
Condition	Unavailable
Binding Type	Hardback
Publisher	Random House USA Inc
Year published	2011-09-27
Number of pages	224
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.