Marcela Valladolid: Cambiando la forma en que los estadounidenses ven la comida mexicana (inglés)

Marcela Valladolid has been teaching home cooks the ins-and-outs of Mexican food for years on her Food Network shows “Mexican Made Easy” and “The Kitchen.”

Curious about ceviche? Valladolid has the answer. In search of a killer salsa? She has several from which to choose.

But in Valladolid’s latest project, “Casa Marcela,” food isn’t the only focus. Rather, the spotlight is on the culture behind her native cuisine.

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 Growing up in Tijuana, Mexico, Valladolid crossed the U.S. border regularly to attend school in San Diego, California.

“Even with that close proximity, people had tremendous misconceptions of who we were as Mexicans, how we lived our lives as a family and the foods we prepared,” she said.

That observation, combined with a summer job washing produce and cleaning dishes at her aunt’s cooking school in Baja, was enough to prompt Valladolid to switch her focus from architecture to the culinary arts.

Over the years, Valladolid, 39, has seen a shift in the way Mexican food is viewed and consumed in the U.S. Simply put, she’s watched its popularity soar.

“Tortillas outsell bread, and salsas outsell ketchup in the good old US-of-A. I think [Mexican cuisine] has just always been a part of American culture,” she said.

Still, there is work to be done.

“There’s still a misconception that it’s heavy; there’s still a misconception that it can’t be sophisticated; there’s still a misconception that the recipes can be really complex and labor-intensive,” Valladolid said.

In “Casa Marcela,” Valladolid busts through these misconceptions, both with approachable dishes and the personal stories behind them. A recipe for oxtail, bean and chile stew is followed by a detailed description of a traditional Mexican baptism. Valladolid’s pickled beets are paired with a memory from her favorite restaurant in Tijuana.

And using pictures of her own family in her kitchen at home, Valladolid walks readers through a step-by-step process for making tamales.

There are also pages filled with instructions for strawberry-layered tres leches cake, watermelon and mint salad, and, of course, fish tacos.

“This book is about living on [the U.S.] side of the border, how I hold tight to those traditions, how I want to pass them down to my children, how incredibly proud I am of my heritage,” Valladolid said.

“It’s my personal mission to talk about just the culture in general — about how we approach food, about how we approach entertaining, about how we live our lives, how we set the table, how we’re also busy moms now and don’t have time for those recipes that are 40 ingredients.”

Valladolid was recently at a book-signing event at Room & Board, where she shared some of her best tips for stress-free summer entertaining.

Don’t experiment: A dinner party is not the time to test new recipes. Have a few already in your arsenal (test them out first on your own family), and whip them out when guests come over to dine.

Check your attitude: “What sets the tone for your party is your attitude from the moment your guests arrive. If you’re nervous or frazzled when your guests arrive, they’ll be able to feel it,” Valladolid said.

Allow yourself plenty of time not only to prep the dishes before everyone shows up, but also to shower and get yourself ready. Choose a meal that can be assembled ahead and served at room temperature.

Cheese, please: Valladolid admits, “It’s so not Mexican, but go for the cheese board.”

Setting out a few things to nibble on will keep guests occupied while you finish pulling everything together.

“My fridge is always stocked with a couple of good cheeses. I always have honey and honeycomb, I always have prosciutto because my kids love it — and if all of the sudden, I have to entertain, I’ll grab one of my cutting boards and I’ll make a nice board with whatever cheese I have, whatever deli meats I have,” she said.