Marcela Valladolid Bio, Age, Net Worth, Recipes, Family, Guacamole, Instagram, Books

Marcela Valladolid is an American chef and author. She was the host of the Food Network television series Mexican Made Easy.

Marcela Valladolid Biography

Marcela Valladolid is an American chef and author. She was the host of the Food Network television series Mexican Made Easy.
She is a judge on the Food Network television series Best Baker in America.

Marcela Valladolid Age

She was born on July 19, 1978. Marcela is 40 years as of 2018.

Marcela Valladolid Net Worth

Marcela has a net worth of $500 Thousand.

Marcela Valladolid Recipes

Crispy Baked Potato


  • 1 russet potato
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper


  • Preheat the oven to 400 degrees F.
  • Make holes all around the potato with a fork, then rub it with the olive oil and sprinkle with salt and pepper.
  • Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked for 1 to 1 1/2 hours.
  • Serve immediately with desired toppings.

 Beer-Marinated Grilled Skirt Steak

  • 1 orange, thinly sliced with peel
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, halved and smashed
  • 2 1/4 pounds skirt steak
  • Kosher salt and fresh ground black pepper
  • 1 cup light-colored beer (preferably lager style)
  • 1/2 cup soy sauce


  • In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  • Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium rare. Serve as desired.

Marcela Valladolid Photo
Baja Style Fish Tacos

  • Beer Batter:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dark Mexican beer*
  • Cream Sauce:
    1/3 cup mayonnaise
  • 2/3 cup Mexican crema** or sour cream
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • Salt and freshly ground black pepper
  • Fish Tacos:
    Oil, for frying
  • 1 cup all-purpose flour
  • 1 teaspoon salt, plus more for seasoning
  • 2 pounds skinned halibut cut into 5 by 1/2-inch strips
  • Freshly ground black pepper
  • Corn tortillas
  • 2 cups shredded cabbage
  • 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
  • Pickled jalapenos, for garnish, optional

For the Beer Batter:

  • Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
  • For Cream Sauce:
    Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
  • For the Fish:
    In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  • On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  • Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

Cook’s Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
Cook’s Note: Mexican Crema is Mexico’s version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

Tilapia Ceviche


  • 2 pounds tilapia fillets, finely diced* see Cook’s Note
  • 1 cup lime juice (about 8 large limes)
  • 1/2 cup seeded chopped tomato
  • 1/2 cucumber, peeled, seeded and finely diced
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper
  • 1/2 cup clam-tomato juice (recommended: Clamato), optional
  • 1 tablespoon bottled hot sauce (recommended: Huichol), optional
  • 1 serrano chile, optional
  • Grilled Tostadas, recipe follows, or 6 purchased tostadas
  • Mayonnaise, for spreading
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • 1 lime, cut into wedges


  • Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
  • Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
  • Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
  • Grilled Tostadas:
    Heat a grill or grill pan over medium heat.
  • Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Cook’s Note
The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.
Tres Leches Cake

  • Nonstick cooking spray, for the cake pan
  • 1 1/2 cups all-purpose flour, plus more for dusting the cake pan
  • 1 tablespoon baking powder
  • 4 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 cup whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 2 cups heavy cream, divided
  • 3 tablespoons orange liqueur (recommended: Grand Marnier)
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon ground cinnamon


  • Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper.
  • Mix the flour and baking powder in a medium bowl. Set aside.
  • In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
  • Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.
  • Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.
  • Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.

Marcela Valladolid Family

Valladolid lives in Chula Vista, California. She has sons named Fausto and David and a daughter, Anna. She is engaged to Philip Button. Valladolid had a brief affair with her The American Baking Competition co-host Paul Hollywood in 2013. Hollywood and his wife separated temporarily because of the affair before reconciling, but it was cited in news of their second separation in 2017.

Marcela Valladolid Guacamole

Spicy Guacamole With Mango

  • 1 tablespoon vegetable oil
  • 1 to 2 serrano or jalapeno chile peppers
  • 1 mango, peeled, pitted and diced
  • 1 tablespoon chopped fresh cilantro
  • Juice of 1/2 lime
  • 3 tablespoons minced red onion
  • Kosher salt and freshly ground pepper
  • 3 avocados, halved, pitted and peeled
  • 1/2 cup finely diced peeled jicama
  • Tortilla chips, for serving


  • Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
  • Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
  • Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.

Marcela Valladolid Books

  • Fiestas: Tidbits, Margaritas & More Apr 2, 2019 by Marcela Valladolid. Get it by Thursday, Apr 18.
  • Casa Marcela: Recipes and Food Stories of My Life in the Californias Apr 25, 2017 by Marcela Valladolid.
  • Get it by Thursday, Apr 18
    Only 16 left in stock (more on the way).
  • Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor Sep 27, 2011
    by Marcela Valladolid
    Get it by Thursday, Apr 18
  • Fresh Mexico: 100 Simple Recipes for True Mexican Flavor Oct 13, 2010
    by Marcela Valladolid
    Get it by Thursday, Apr 18
    Only 8 left in stock (more on the way).
  • Mexico Fresco 100 Recetas Sencillas Con Autentico Sabor Mexicano Oct 13, 2009
    by Marcela Valladolid
    Get it by Thursday, Apr 18
    Only 1 left in stock – order soon.
  • Marcela Valladolid: Mexican Made Easy : Everyday Ingredients, Extraordinary Flavor (Hardcover); 2011 Edition
    by Marcela Valladolid
  • Mexico Fresco 100 Recetas Sencillas Con Autentico Sabor Mexicano by Marcela Valladolid (2009-10-13)
    by Marcela Valladolid
    Only 3 left in stock – order soon.

Marcela Valladolid Career

As an editor and recipe stylist, Valladolid joined the staff of Bon Appétit magazine. She also competed on the 2005 series The Apprentice: Martha Stewart, in which she came in fourth place. Relatos con Sabor on Discovery en Español was Valladolid’s first cooking show. It was aired in the U.S. and Latin America. She showed viewers how local Hispanic homes preserve and revive traditional recipes in the series. Valladolid’s first cookbook, Fresh Mexico: 100 Simple Recipes for True Mexican Flavor, debuted in August 2009.
She has since received positive reviews. Valladolid’s second cooking show, “Mexican Made Easy”, debuted in January 2010 on the Food Network. Her second cookbook, Mexican Made Easy, was released in September 2011 as a companion book to her show. Both Valladolid’s book and the show, filmed in San Diego, were designed to show the world there is no “yellow cheese” in traditional Mexican cooking and that her Mexican culinary style can be done with “fresh flavor that fits all.”
Valladolid has also appeared in other Food Network shows. On Throwdown! with Bobby Flay she was a judge for a fish taco-themed competition. She teamed up with Flay to defeat Masaharu Morimoto and teammate Andrew Zimmern on a New Year’s edition of Iron Chef America in 2012. Also in 2012, she competed in a celebrity version of Chopped in which she advanced to the final round and finished second (out of four competitors). She served as a judge on Guy’s Grocery Games in 2013.
Valladolid is one of two judges on the CBS reality TV cooking competition series The American Baking Competition. On 27th November 2013, Valladolid was a guest model on the Thanksgiving episode of The Price Is Right and long before that was a contestant in 2004 playing “That’s Too Much”, winning a car. Marcela debuted as one of the co-hosts on Food Network’s new show The Kitchen in January 2014. She left the show in October 2017.

Marcela Valladolid Twitter

Marcela Valladolid Instagram

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