2024 the best restaurants in mexico review

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California-Mexican-style recipes and menus from the beloved Food Network host

From the long-time host of Food Network's Mexican Made Easy and now co-host of The Kitchen comes Marcela's most personal collection of recipes yet, a reflection of her experience growing up in Tijuana and traveling back and forth to San Diego to see family and friends and for school. This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid's home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before.

From the Publisher

Creamy Beer Shrimp–Stuffed Poblano Chiles from Casa Marcela

Serves 4 to 6

This is a showstopper right here. If you are lucky enough to travel through Mexico, you’ll find that there are countless versions of stuffed peppers: with cheese, with meat, with beans, with dried fruit, and here with seafood. This simple, rich, creamy perfection fills the optimal pepper for stuffing: the poblano. Be careful, though, because depending on the crop, they can range from totally mild to pretty darn spicy. Don’t be afraid to smell them at the market: if it stings your nose a little, you’re probably gonna get some fire from the pepper. If spice is what you are looking for, you can certainly use a jalapeño. They are smaller, so you’ll have to purchase a few more to use up all the stuffing, but they also come out great.

Directions

Turn a gas burner to high. Char the poblano chiles directly on the burner, turning with tongs, until blackened all over. (Alternatively, roast in the oven under the broiler.) Place the chiles in a plastic bag and let steam for 10 minutes.

Gently rub the chiles with paper towels to remove as much skin as possible. Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.

Melt the butter in a large, heavy saucepan over medium heat. Add the garlic and chiles de árbol and cook, stirring, until fragrant, about 2 minutes. Add the shrimp and cook, stirring, until lightly pink, about 1 minute. Season with salt to taste. Stir in the beer and cook until lightly evaporated, about 3 minutes. Stir in the cream and bring the mixture to a simmer. Remove the shrimp from the sauce and cook the sauce until thickened, about 6 minutes more. Return the shrimp to the pan and add 1/2 cup of the cheese, stirring until the cheese is completely melted. Turn off the heat.

Preheat the broiler to high.

Fill each chile with about 1/4 cup of the creamy shrimp and transfer to a large glass baking dish. Divide the remaining 1/2 cup cheese among the chiles and broil until the cheese is melted and golden brown, about 6 minutes.

Ingredients 4 to 6 fresh poblano chiles 1 tablespoon unsalted butter 3 garlic cloves, chopped 3 dried chiles de árbol 2 pounds medium shrimp, peeled, deveined, tails removed, and quartered Salt 1/2 cup dark lager beer 1/2 cup heavy cream 1 cup shredded Oaxaca cheese, or any other white melting cheese

Publisher ‏ : ‎ Harvest; Illustrated edition (April 25, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 054480855X
ISBN-13 ‏ : ‎ 978-0544808553
Item Weight ‏ : ‎ 2.42 pounds
Dimensions ‏ : ‎ 8.5 x 1.25 x 9.5 inches
Reviewer: K. Wooten
Rating: 5.0 out of 5 stars
Title: I simply love this beautiful cookbook
Review: I simply love this beautiful cookbook! I haven't had this book for that long but have made several recipes from it. Every single recipe has been excellent. The Jalapeño Roasted Chicken is perfection; chicken is just right with a hint of spice and the potatoes placed underneath the chicken were a welcomed addition! I think I have made this 3 or 4 times since receiving this book about 2 months ago! I just made the Kale Potato Enchiladas and was very happy with its taste! Nice to have a vegetarian dish. She has some lamb dishes that are very flavorful and I recommend them. The salmon with tomatillos was also yummy. This is a gorgeous book and fun to read. Many stylists were used to help make this book so pretty and their efforts came though. This is the first book I have bought from this chef, but I may have to consider others as I am very happy with it!

Reviewer: Gloria O
Rating: 5.0 out of 5 stars
Title: Anything Chef Marcela is top notch
Review: Absolutely love all of her cookbooks and this one has so many great traditional recipes along with new twists!

Reviewer: Marcia C.
Rating: 5.0 out of 5 stars
Title: Nice book. Great recipes
Review: Nice simple and quick to do recipes with wonderful flavors of Mexico.

Reviewer: samcharlottebrad
Rating: 5.0 out of 5 stars
Title: Such a wonderful book
Review: just adored this book - never heard of the author before, and after reading this I am such a fan. full of personal anecdotes about house, home and family - as well as food. ended up buying a copy after borrowing one from the library and realizing I would be flipping through it for months to come.

Reviewer: CYNTHIA MONSERRATE
Rating: 5.0 out of 5 stars
Title: I'm ready to start cooking for my friends and family pretty soon...this Easter is going to be a very Mexican treat!
Review: What a delightful book! Love it! Ah! The buñueos!!! 😍 Actually, everything looks and sounds so appetizing. I'm ready to start cooking for my family and friends pretty soon. This Easter is going to be a very Mexican treat!Thank you, Marcela!

Reviewer: Richard G. Schagrin
Rating: 4.0 out of 5 stars
Title: Very Good
Review: Very nice addition to my 3,000 cookbook library.

Reviewer: Emaluisa’s picks
Rating: 5.0 out of 5 stars
Title: I am Mexican and I'm amazed on how true to tradition these recipients are while ...
Review: There's no words. This book is a masterpiece! I am Mexican and I'm amazed on how true to tradition these recipients are while having a fresh and original take on them! I'm not intimidated by any of these amazing dishes and I'm sure I'll impress even the toughest guest!!! Also. The book is like a work of art. The pictures and the quality is just breathtaking. So proud of this beautiful Chef. Go Chef MARCELA!!!! 🙌👏💪❤️ Everyone has to have this book in their kitchen NOW!!!

Reviewer: Rich Goldblum
Rating: 5.0 out of 5 stars
Title: Very Delicious
Review: My husband has made 3 different Marcela recipes so far and each of them have been very good. The recipes in the book don't seem to be too involved, but we haven't gotten to any of the hard core meat dishes yet. Just browsing through, you should be able to find about 20 things you want to make. Also, it has a desserts and drinks section.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Es un libro muy bonito con recetas prácticas y muy buenas. Comida mexicana estilo Baja

Reviewer: AnaC
Rating: 5.0 out of 5 stars
Title:
Review: Awsome recipes, they are so delicious and easy to prepare. I have prepared6 Entrees, 5 salsas and 3 soups. I only wish it had more pictures for all the recipes.

Reviewer: David Wragg
Rating: 5.0 out of 5 stars
Title:
Review: Bought for my wife and she really likes it.

Reviewer: Teely
Rating: 2.0 out of 5 stars
Title:
Review: Hay muy pocas fotos de los platillos terminados. En su lugar hay fotos de la autora y su familia.

Reviewer: Maria C
Rating: 3.0 out of 5 stars
Title:
Review: Love Marcela and her recipes. My only complaint is that many ingredients can't be found locally where I live