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Fresh Mexico: 100 Simple Recipes for True Mexican Flavor by Marcela Valladolid

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Notes about this book

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Notes about Recipes in this book

  • Rosemary-skewered shrimp marinated in chipotle

    • texannewyorker on September 24, 2016

      These are so spicy, but incredibly delicious. You have to be rather picky about choosing your rosemary for this recipe. You need long, thick stalks for it to work, but it's so great, and a beautiful presentation.

  • Tilapia ceviche

    • texannewyorker on September 24, 2016

      This makes a ton as written, but it's a great ceviche, especially if you're new to making it at home.

  • Ancho, pecan, and honey-glazed chicken drumettes

    • texannewyorker on September 24, 2016

      I can't tell you how much I wanted to like these, but the flavor is just lacking. Such a great idea, it might be worth revisiting and tweaking to see if I can add more flavor. Also, it didn't thicken as the picture implied it would, so eating them was extremely messy (even by chicken wing standards).

  • Grilled corn and poblano potato salad

    • texannewyorker on September 24, 2016

      This is so fantastic! A nice Mexican-ish twist on a classic version of potato salad, and I LOVED the addition of sweet corn.

  • White bean and grilled octoups salad

    • texannewyorker on September 24, 2016

      This is one of the best recipes I've made from this book. I had to make some substitutions since I couldn't find baby octopus. I found pre-cooked octopus legs, which made me nervous that they'd be overcooked, but they were fortunately cooked perfectly. Whew! I warmed them in garlicky olive oil, then removed them and chopped into bite-size pieces, then used the garlicky olive oil as the base for the salad dressing. Overall so delicious!

  • Golden pico de gallo

    • texannewyorker on September 24, 2016

      I'd never used yellow tomatoes in pico de gallo before, but it really works! Otherwise, this is a basic, classic pico recipe, so you could certainly use red tomatoes instead.

  • Ground walnut cookies (Polvorones)

    • texannewyorker on September 24, 2016

      So delicious, we loved these! They seem to be a pretty classic version, but like I said - delicious.

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Reviews about this book

  • Fine Cooking

    Vibrant and deliciously feisty, the modern Mexican recipes in Marcela Valladolid’s new cookbook are as irresistible as the young Tijuana-based chef herself.

    Full review
  • ISBN 10 0307885534
  • ISBN 13 9780307885531
  • Published Oct 13 2010
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Crown Publishing Group
  • Imprint Crown Publishing Group

Publishers Text

In Fresh Mexico, Marcela Valladolid shows how refreshing and easy to prepare the foods from her native country really are, delivering vibrant flavor without forcing home cooks to source hard-to-find ingredients or spend hours chained to the stove. Crunchy beef tacos, overstuffed burritos, and processed cheese-filled quesadillas may be America's idea of Mexican food, but Marcela is ready to change that.

Dedicated to traditional foods, Marcela also understands the difficulties of feeding a family on a weeknight. Her recipes are quick to pull together, using easy-to-find ingredients and simple cooking techniques. You'll find dishes such as Cream of Avocado Soup with Lobster and Mango, Oaxaca-Style Short Ribs, and Fresh Guava Layer Cake revelatory in their depth of flavor.

With more than 100 delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the exciting, easy cuisine of modern Mexico.



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