I’ve been really fortunate and I’ve just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It’s tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That’s a heavy responsibility! Marcela Valladolid Read Quote
There’s no insects in American cuisine? Not one? I don’t think there are. That’s so sad. Marcela Valladolid Read Quote
Honestly, I’ll take a little lard over the 20 chemicals and ingredients I can’t pronounce in some store-bought tortillas. Marcela Valladolid Read Quote
We didn’t grow up with processed foods at all. I mean, I am not a nutritionist. I make enchiladas for a living, so that disclaimer needs to be there. Marcela Valladolid Read Quote
My former assistant used to tell me I have a problem with cushions and she was totally right. The reason is because I’m constantly rearranging things in my house. And if I can’t move a whole piece of furniture, the easiest thing to rearrange is cushions. I like to keep things fresh. Marcela Valladolid Read Quote
There’s a design book I got years ago that had a statue of a dog with a bunch of hats on it, and I just obsessively fell in love with it. For years I searched for that dog. One day I walked into an antique shop in La Jolla and I found a white dog that I could put hats on! Marcela Valladolid Read Quote
Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic, and scallions for making soft corn tortilla tacos. Marcela Valladolid Read Quote
All of my dishes kind of have the same thing going on – I’m always going to give you the same things that I grew up with or that my mom used to make. I’m not going to use nitrogen in my tacos. Marcela Valladolid Read Quote
There is nothing more satisfying to me than seeing people who eat my food have smiles on their faces. It makes the experience special. Marcela Valladolid Read Quote
