A healthy and delicious dinner that doesn’t even need a recipe? WINNER! Tostadas de Pollo with Guac and Herb Salad. Pro Tip: strain that broth and serve in espresso cups topped with fresh diced white onion, cilantro and a squeeze of lime like they do at some restos down in Mexico. Anna LOVES all my broths and they’re a great source of collagen (if you use bones) and proteins. This one’s for mom! She LOVED Julio iglesias and it’s July and the Julio memes are fire. Also you can make this with non-
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A healthy and delicious dinner that doesn’t even need a recipe? WINNER! Tostadas de Pollo with Guac and Herb Salad. Pro Tip: strain that broth and serve in espresso cups topped with fresh diced white onion, cilantro and a squeeze of lime like they do at some restos down in Mexico. Anna LOVES all my broths and they’re a great source of collagen (if you use bones) and proteins. This one’s for mom! She LOVED Julio iglesias and it’s July and the Julio memes are fire. Also you can make this with non-
2.1K viewsJul 3, 2025
FacebookChef Marcela Valladolid
Marcela Valldolid's Classic Tortilla Soup | Mexican Made Easy | Food Network
3:18
Marcela Valldolid's Classic Tortilla Soup | Mexican Made Easy | Food Network
283.2K viewsFeb 22, 2011
YouTubeFood Network
Tamarindo Agua Fresca You have to try this. YOU HAVE TO TRY THIS. Some tips before the recipe… -Make sure the tamarind is fresh and pulp is still moist! Discard any moldy pods -I sweeten with piloncillo but you can use date sugar or honey or any sweetener. I like to add while cooking the pods to melt it properly. -always over ice! 2 to 4 servings 1 pound fresh tamarind pods, peeled and deveined 1 piloncillo cone Water Place peeled tamarind pods, piloncillo and 3 cups water indium pot. Bring to b
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Tamarindo Agua Fresca You have to try this. YOU HAVE TO TRY THIS. Some tips before the recipe… -Make sure the tamarind is fresh and pulp is still moist! Discard any moldy pods -I sweeten with piloncillo but you can use date sugar or honey or any sweetener. I like to add while cooking the pods to melt it properly. -always over ice! 2 to 4 servings 1 pound fresh tamarind pods, peeled and deveined 1 piloncillo cone Water Place peeled tamarind pods, piloncillo and 3 cups water indium pot. Bring to b
23.2K viewsJun 25, 2025
FacebookChef Marcela Valladolid
One of my most popular recipes EVER finally gets a reel. Poblano and Corn Lasagna Problem is I didn’t really get a beauty shot because I was in the middle of greeting guests and prepping 6 other dishes when this beauty came out of the oven. It’s gone now. And it was glorious. I doubled the recipe to fit my ginormous lasagna dish. Also we had such a beautiful day today. Thank you to my guests❤️❤️❤️❤️ * 4 tablespoons unsalted butter, divided * 3 cloves garlic, minced, divided * 2 cups fresh corn k
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One of my most popular recipes EVER finally gets a reel. Poblano and Corn Lasagna Problem is I didn’t really get a beauty shot because I was in the middle of greeting guests and prepping 6 other dishes when this beauty came out of the oven. It’s gone now. And it was glorious. I doubled the recipe to fit my ginormous lasagna dish. Also we had such a beautiful day today. Thank you to my guests❤️❤️❤️❤️ * 4 tablespoons unsalted butter, divided * 3 cloves garlic, minced, divided * 2 cups fresh corn k
3.5K viewsMay 28, 2024
FacebookChef Marcela Valladolid
1 organic honey crisp apple 1 lemon 1 tablespoon honey 2 mint sprigs Piece of fresh ginger with peel Piece of fresh turmeric with peel 1 1/2 cups filtered water Make sure everything is organic and very well scrubbed if using peel. If you’re not using organic just peel all the things. Blend and strain thru cheesecloth. Squeeze on cheese cloth to push out as much liquid as possible. Lasts 3 to 4 days in fridge. Enjoy with an orange wedge. Salud! | Chef Marcela Valladolid
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1 organic honey crisp apple 1 lemon 1 tablespoon honey 2 mint sprigs Piece of fresh ginger with peel Piece of fresh turmeric with peel 1 1/2 cups filtered water Make sure everything is organic and very well scrubbed if using peel. If you’re not using organic just peel all the things. Blend and strain thru cheesecloth. Squeeze on cheese cloth to push out as much liquid as possible. Lasts 3 to 4 days in fridge. Enjoy with an orange wedge. Salud! | Chef Marcela Valladolid
141.6K viewsFeb 10, 2025
FacebookChef Marcela Valladolid
Queso Fundido with Chorizo with Marcela Valladolid | The Best Thing I Ever Made | Food Network
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Queso Fundido with Chorizo with Marcela Valladolid | The Best Thing I Ever Made | Food Network
90.8K viewsMay 9, 2020
YouTubeFood Network
Marcela Valladolid Makes Butternut Squash Soup | Food Network
3:35
Marcela Valladolid Makes Butternut Squash Soup | Food Network
18.1K viewsDec 4, 2018
YouTubeFood Network
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Very quickly learn how to do two things we love here at home: 1.- Easy way to steam and clean artichokes to get maximum flavor. 2.- How to make papaya seed pepper which is not only delicious but has so many benefits. Shoot me a DM with any questions! | Chef Marcela Valladolid
9.7K viewsMay 22, 2025
FacebookChef Marcela Valladolid
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Everyone can make sourdough because it can travel. The end. | Chef Marcela Valladolid
5.5K viewsFeb 16, 2025
FacebookChef Marcela Valladolid
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We do have it really good Dave… Good recipes coming to El Nus this season. And this Mole is done in 25 minutes and will be part of the next @marcelaandcarinashow virtual cooking class that drops next week. Registration via El Nus next week. | Chef Marcela Valladolid
1.9K views11 months ago
FacebookChef Marcela Valladolid
26:02
Fame To Table | Marcela Valladolid: A Chef's Kitchen on the Coast
26.5K viewsMay 30, 2025
YouTubeThe Design Network
11:29
Marcela Valladolid's Transformation Is Seriously Turning Heads
18.7K viewsMar 12, 2022
YouTubeMashed
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Back from Santiago de Compostela and walking El Camino straight back into my kitchen that I missed so much. Biggest lesson after walking 300 kilometers in 11 days? That we’re on the right track and there’s so much to be grateful for. And to slow down, even more. A massive reset on my central nervous system. But elated to be back home with my humans, my fur babies and my kitchen… Budín de Elote This is DENSE. Like a set pudding. The crumb is not like a cake. Drizzle with cajeta or honey and eat w
18.3K viewsSep 26, 2024
FacebookChef Marcela Valladolid
1:00
Chef Marcela Valladolid on Reels
2.9K views11 months ago
FacebookChef Marcela Valladolid
26:30
Marcela Valladolid Chats About Her Latest Book, "Casa Marcela: Recipes And Food Stories Of My Life I
9K viewsApr 26, 2017
YouTubeBUILD Series
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Heart: I want to build an organic garden. Mind: That would drain your savings and leave you with no safety cushion. Heart: I’M BUILDING AN ORGANIC GARDEN. A conversation in my head about twelve years ago. And here we are. We made it. The universe provided. Our little piece of paradise. This morning, standing on the roof, my chest filled with gratitude… not only for what’s growing in those beds, but for those sleeping in the ones inside our home, and for our person, resting somewhere along El Cam
6K views11 months ago
FacebookChef Marcela Valladolid
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Ready for a full restock? All coming back in less than a month. Be ready. Also we doubled our inventory. Also there’s merch. Also there’s a couple new very exciting items coming. Also I ate gluten today because you cannot not eat homemade lasagna con Salsa Macha because no es de Dios. @matriarcafoods @matriarcahome | Chef Marcela Valladolid
1.6K viewsJul 17, 2025
FacebookChef Marcela Valladolid
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Inside Chef Marcela Valladolid’s Home & Kitchen | Savoring SoCal Episode 4
5.3K views11 months ago
YouTubeSavoring SoCal Official
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One of the first rules of entrepreneurship is that a brand can’t rely on one person alone to create the content and speak to the consumer. So naturally I looked into cloning myself with the U.S. government. PSYCH. What I’m actually doing is building the right team so the hair I have left stays on my actual head. Also… we sold like a mother over the holidays so thank you for trusting us. This stuff is GOOD. | Chef Marcela Valladolid
3.5K views10 months ago
FacebookChef Marcela Valladolid
4:11
The Real Reason Marcela Valladolid Left The Kitchen
155.8K viewsMay 6, 2021
YouTubeMashed
1:30
We’ve restocked. Last day to order to get before Christmas is December 12th. As always, your feedback is my North Star and your support has been both overwhelming and one of the coolest things I’ve experienced in my 20 year career. Gracias y Felices Fiestas, con toda mi gratitud Marcela, Founder and CEO @matriarcahome | Chef Marcela Valladolid
3.4K views10 months ago
FacebookChef Marcela Valladolid
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Missed class last week. Came back today and remembered what a privilege it is to move like this at 47‼️‼️To dance in a room full of mujeres, music, and laughter. To feel my body, my power, my joy. My sister reminded the class of something I always say… nobody’s coming to save you. You have to save yourself. And this is a pretty damn good place to start! And then my sister pulls me to the center just to show off her little sister. That’s sisterhood. ❤️💃🏽 Women that root for other women and the
11.1K viewsOct 21, 2025
FacebookChef Marcela Valladolid
1:27
“Cada Tamal es una Historia” Tamal de Huitlacoche con Masa de Chile Guajillo Makes about 18 tamales My great aunt, Maria Dolores Torres Izabal was a published author and well known culinary teacher in Mexico City. She once taught my aunt Marcela, my namesake and greatest inspiration to become a chef, how to make Tamales de Huitlacoche. This is my own recipe, with the help of prepared masa from my @northgate familia. I have found that adding fat and whipping to a soft humus texture yields a fluff
8.3K viewsDec 20, 2024
FacebookChef Marcela Valladolid
3:27
What is Marcela Valladolid doing after Food Network? 2026 Update
5.3K views9 months ago
YouTubeChefs Biography
10:27
What Really Happened With Paul Hollywood & Marcela Valladolid?
4.2K views6 months ago
YouTubeMashed
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You didn’t sign up? BIG mistake. HUGE. I called my sister the second I walked out (had to rush to a Zoom) and said, “ESTO ES SERVICIO, HERMANA.” This is service to our community. The way she guided that room full of women—some experienced, some not—all of us sweating like we were in a temazcal—into a choreography that demanded every remaining functioning cell in my brain… it was magic. I want this for EVERY WOMAN in our community. A space to dance, sweat, sing, and experience joy together. A pla
15.1K viewsOct 7, 2025
FacebookChef Marcela Valladolid
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Guessing game… and win a Macha‼️ There’s not one but TWO items in this reel that we are launching in 2026 (if we get our sh*t together because the team is in 2 different countries, 4 different zip codes, I have a few children and at least 3 other jobs- but I digress)… Can you guess what they are? I’ll send you a jar of macha if you guess first… | Chef Marcela Valladolid
6.7K views9 months ago
FacebookChef Marcela Valladolid
0:44
Love. It’s love Lightly shaking plants mimics natural environmental stress—like wind or animal movement—and this actually helps strengthen them. Here’s why: 🌿 1. Stimulates Thigmomorphogenesis This is a fancy word for how plants respond to mechanical stimulation (like touch, shaking, or wind). When gently shaken, plants perceive it as a signal to: • Thicken their stems • Grow shorter and sturdier (less leggy) • Strengthen their vascular tissues This is especially helpful for seedlings and indoo
5.2K viewsJun 5, 2025
FacebookChef Marcela Valladolid
0:56
Okay, I get it. Chapulines look a little…different. But hear me out: they’re salty, nutty, and honestly addictive once you get past the idea that yes, they’re insects. I promise, you’ll love them. This morning I had a little too much free time 🙃 so I went all in: I baked sourdough with chapulines (tell me you’ve seen that before… I’ll wait 👀), ground them up in my spice grinder to make flour tortillas, and now I’m roasting these tomatillos for a salsa de molcajete with a chapulines base. Iconi
1.8K viewsAug 20, 2025
FacebookChef Marcela Valladolid
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Pie de Calabaza Blanca with Piloncillo! Amounts will go out in newsletter tomorrow but I’ll also get into some interesting and/important details… 1.-If you didn’t carve your Halloween pumpkin and the skin isn’t bruised you can absolutely roast it. 2.-which are my fave pumpkins for pie (they’re not orange😬) 3.- Why corn starch is your secret weapon to set up your pumpkin filling 4.-why it’s crucial that you use cold butter and ice cold water to make the crust 5.- my rolling pin recommendation so
832 views11 months ago
FacebookChef Marcela Valladolid
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