Casa Marcela: Recipes and Food Stories of My Life in the Californias


Product Details

Mariner Books
Publish Date
8.2 X 9.0 X 1.0 inches | 2.4 pounds

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About the Author

MARCELA VALLADOLID grew up in Tijuana. She is the author of two books and the long-time host of her own Food Network show, Mexican Made Easy, which aired for five seasons. She is now co-host of the Emmy-nominated The Kitchen on Food Network. She lives in San Diego, California.


"Marcela and I both come from very close families that place huge value on food. The thing I love most about her recipes is the story behind them. Her new cookbook not only brings you into the heart of her home, but shows you how delicious tradition can be! This new cookbook feels like a memoir of her life told through food. You will enjoy the journey as much as the recipes! A great addition to your collection of Mexican cookbooks!"
--Eva Longoria

"Food is life. That is true for Marcela and for me. In this collection, Marcela brings her delicious culture and recipes right to you. So spend time at Casa Marcela, and you'll never want to leave."
--Rachael Ray

"I have always believed that our homes should tell our stories, and, no matter who you are, we all want to live beautifully. Marcela's book exemplifies that . . . the story of food, design, and what matters most, all wonderfully woven together."
--Nate Berkus, interior designer and author

"One of the greatest bonuses of The Kitchen has been getting to know Marcela. This is a woman who truly does it all, making it look so easy with style and grace, while having FUN. I have learned so much about Mexican cooking from her, and this cookbook is truly phenomenal. Make the sweet potato enchiladas and the jalapeño roasted chicken ASAP!"
--Katie Lee, cookbook author and Food Network host

"In this collection, Marcela shows us what food truly is: a bridge, not a wall, between cultures. Through each dish she tells a story of her upbringing on the border between Tijuana and San Diego, and she helps you to understand what it means to take pride in where you come from and where you are at this very moment. Marcela will make you appreciate the time, care, history, and love that goes into every Mexican recipe she shares, and will inspire you to want to spend a night, or more if you are lucky, with her and her family at Casa Marcela. I'm proud to call her my Mexican sister."
--José Andrés, chef/owner, ThinkFoodGroup and minibar by José Andrés

"Sharing your culture by cooking at home with your family and friends is so important. Furthermore, having a garden at home is such a great way to have a direct connection with the ingredients you are combining. Taking these homegrown items and manipulating them as little as possible to create fresh, authentic dishes is the best way to honor your heritage and culture. Getting back to the basics and really perfecting those family recipes are so crucial to carrying on tradition."
--Aarón Sánchez, chef/owner of Johnny Sánchez

"If you have seen Marcela on the Food Network or follow her on social media, you know, like I do, that this is a long-awaited cookbook. You have also probably witnessed the careful making, step by step, of her Casa Marcela, a place full of color, warmth, humor, and love for family, friends, and neighbors. A place with a gorgeous and unique style. A place with ridiculously delicious food, where past and present blend to show how tasty Mexican in America can be. With this book, Marcela, without any reservations, has swung the door wide open to her home, and has wholeheartedly invited us in. You can't miss out!"
--Pati Jinich, chef, author, and PBS host of Pati's Mexican Table

"In Valladolid's latest cookbook, the Food Network host warmly welcomes readers into her southern California home ... an inspiring blend of everyday recipes, along with more time-consuming dishes meant for special occasions... Some of her most interesting recipes are mash-ups of different cuisines, including huitla-waffles, pork shoulder in morita-hoisin sauce, and Mexican ramen. Valladolid's fans will enjoy reading this book as much as they enjoy cooking from it."
--Publishers Weekly