Add
Private Notes
Incorporating corn, chocolate, avocados and chiles into Mexican dishes; corn tamales; chocolate margaritas.
Sweet and spicy short rib tacos.
One of Mexico's most hauntingly beautiful and famous holidays is la Dia de los Muertos, or the Day of the Dead. Occurring at the beginning of November, Mexicans everywhere honor their deceased loved ones by preparing some of their favorite dishes. Here Marcela will host a party and serve up some rich and comforting dishes that remind her of relatives who are no longer with her. Like salmon baked in corn husks with mushroom rice, pork-stuffed chiles in a white walnut sauce, Baja shrimp sautéed in white wine, and a traditional pecan pie made with spiced Mexican chocolate.
Shrimp gobernador tacos with shrimp, peppers and tomatoes; Baja-style tuna tartare with capers, olives and sesame seeds; Caesar salad.
Marcela's favorite sous chef is her son, Fausto, and in this show she demonstrates some of her favorite kid-friendly recipes. She starts with a Morning Mexican Frittata made with eggs and plenty of cheese. Then Sweet & Easy Pineapple Empanadas, which are as fun to make as they are to eat. Crispy Turkey Mini Tacos are kid-sized and full of healthy ingredients. And Marcela's delicious sauté of zucchini and corn served in scooped-out zucchini "ships" are a fun way for kids to get their veggies.
Marcela gives some classic American Fall flavors a Mexican twist, with a fresh take on the season's favorite dishes. She injects tequila into turkey and uses it in her marinade to add a Mexican kick. Her potato gratin gets a unique smoky flavor from poblano chiles, while her pumpkin is glazed with traditional piloncillo sugar. She also makes Mexican Stuffed Mushrooms with bacon, creamy requeson cheese, and chard.
Brussels sprouts in a chiptole chile cream; potato croquettes; roasted squash and garlic topped with sauteed apples; baked yams and apples.
There's no party better than a Mexican fiesta, and there are no foods better for celebrations than fiesta foods: panela cheese with chipotle cream, shrimp casserole with roasted poblano chiles, Mini chorizo and cheese quiches, and citrus tacos wrapped in slices of jicama instead of tortillas.
Marcela prepares traditional holiday dishes, including pozole; Mexican Christmas salad with apples and walnuts; coconut flan; and warm tequila punch.
Roast pork with plum sauce, served with cilantro-avocado mousse; rice with ancho chiles and pine nuts; and Mexican chocolate soufflé.
A Mexican brunch menu, featuring cowboy beans with chorizo and bacon; cheese-and-corn crepes topped with creamy poblano sauce; cheese fritters; and Mexican hot chocolate.
Light Mexican dishes are made. Included: grilled steak tacos rolled in lettuce leaves; spicy shrimp broth with lime and cilantro; chayote squash with yogurt dip; and a citrus spritzer sweetened with agave syrup
Budget-conscious meals are made. Included: meatball soup in tomato broth; Mexico City-style tacos with pasta and queso fresco; chicken with peanut-chipotle sauce; and Mexican chocolate-bread-pudding, made with leftover bread
