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Marcela Valladolid

TALENT
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, Mexican Made Easy (Clarkson Potter) in 2011 and Casa Marcela: Recipes and Food Stories of My Life in the Californias (Houghton Mifflin Harcourt) in 2017. Marcela lives in San Diego with her family. Marcela is a judge on Best Baker in America.

Tostadas de Ceviche de Camaron

Recipe | Courtesy of Jacqueline Tris
for Food Network Kitchen
Total Time:
1 hour 20 minutes

Arcadian Cafe's Chicken Amaretto

Recipe | Courtesy of Cody Wiles
Total Time:
30 minutes

Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli

Recipe | Courtesy of Anne Burrell
Total Time:
1 hour

Texas Sauce

Recipe | Courtesy of Twist o' the Mist
Total Time:
1 hour 21 minutes

Smothered Shrimp

Recipe | Courtesy of Nichol Bush
Total Time:
1 hour 5 minutes

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