Fresh Mexico: 100 Simple Recipes for True Mexican Flavor

Fresh Mexico: 100 Simple Recipes for True Mexican Flavor

by Marcela Valladolid


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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 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.

Product Details

ISBN-13: 9780307451101
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 08/25/2009
Edition description: Original
Pages: 240
Sales rank: 311,820
Product dimensions: 7.38(w) x 9.20(h) x 0.68(d)

About the Author

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.

Read an Excerpt

Game Hens in Apricot, Tequila, and California Chile Sauce

Serves 4

3 cups chicken broth, or more as needed
2 tablespoons unsalted butter, melted
4 tablespoons golden tequila
Two 2-pound Cornish game hens, thawed if frozen
3 California chiles, stemmed and seeded
½ cup apricot preserves
Salt and freshly ground black pepper
Fresh apricot halves, for garnish

This recipe is one of my favorites ever. It comes from my aunt Marcela, a chef who inspired me to enter the magical world of the culinary arts. We not only share the same name and the same career, we also agree that sweet and spicy is one of the best combinations when preparing Mexican food.

Store-bought apricot preserves, used here, work well; just be sure to buy the best you can find. A kitchen syringe is a useful tool for injecting the hens with a flavorful mixture of broth, butter, and tequila. The result is a moist and succulent dish.

Preheat the oven to 350°F.

Mix ½ cup of the chicken broth, the melted butter, and 2 tablespoons of the tequila in a small glass bowl. Using a kitchen syringe, inject the mixture all over the hens, about ½ inch deep into the flesh. (If the butter in the mixture solidifies, warm it in a microwave.)

Put the chiles and 2 cups of the broth in a small saucepan, and bring to a boil over high heat. Remove the pan from the heat. Let stand for 5 minutes to soften the chiles. Then transfer the mixture to a blender and puree until smooth. Strain the chile mixture into a small bowl, pressing on the sieve to extract as much liquid as possible. Discard whatever is left in the sieve.

Mix ¼ cup of the preserves and ¼ cup of the chile mixture in a medium bowl. Season heavily with salt and pepper. Rub the mixture all over the hens, working some of it between the skin and the breast. Put the hens on a rack in a large roasting pan. Add the remaining ½ cup broth to the roasting pan.

Roast, basting with the pan drippings every 20 minutes, for 1 hour, or until a thermometer inserted into a thigh registers 160°F. Add more broth if the juices begin to dry out.

Transfer the hens to a platter. Strain the pan juices into a medium saucepan. Add the remaining 2 tablespoons tequila, ¼ cup apricot preserves, and chile mixture. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste. Pour the sauce over the hens, garnish the platter with fresh apricot halves, and serve.

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Fresh Mexico: 100 Simple Recipes for True Mexican Flavor 3.3 out of 5 based on 0 ratings. 16 reviews.
Anonymous More than 1 year ago
It's interesting that those who rated Marcela's books negatively, don't include a review of why they rated it so low. Personally, I love Marcela's enthusiasm and passion about Mexican food, and how easy and straightforward her recipes are. I've tried a couple of her recipes and are very delicious. Highly recommend.
Two2dogs More than 1 year ago
I love this cook book, I should have learned to cook from my Mother but I didn't so now I have to learn on my own. Marcela Valladolid's two cook books are the best for preparing "real" Mexican food, because my Mom too grew up in Baja I wanted to learn some of her dishes & Marcela's cookbooks showed me how so Thank You Marcela for giving me back my childhood comfort food! I also gave this book as a gift to my best friend and my sister, they both loved it & let me know which dishes they made first and wanted me to quickly try.
jjlangel on LibraryThing More than 1 year ago
"There is no yellow cheese in Mexico" is the theme of this book! The author is trying to show off her Baja California family's "real" food, and I can't wait to try some of the recipes.
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i love her! so excited for this book