Fiestas: Tidbits, Margaritas & More
Marcela Valladolid loves to entertain guests at her beautiful home in San Diego, and just as she did in Casa Marcela, this book captures the spirit of her hybrid Mexican-American upbringing in vibrant and mouthwatering recipes. Picadillo Lettuce Cups are topped with avocado and lime and make for perfect finger food; Spicy Chimichurri and Jalapeño-Cilantro Aioli are the perfect addition to a crudite platter; the classic panzanella salad is updated with tomatillos, panela cheese, and pork rinds; and vegetarian options include Chickpea Ceviche Tostadas and Sweet Potato Chipotle Hummus.
Of course there are plenty of cocktails, too—Strawberry Basil Cardamom Margaritas, a Mexican-inspired Old-fashioned, Orange Cinnamon Sour, and the Kalimotxo, a red wine and Mexican Coke sangria.
Details:Â
- Hardcover
- Dimensions ‏ : ‎ 7 x 0.75 x 8 inches
MARCELA VALLADOLID grew up in Tijuana and jumped straight into a culinary life with her first job working at her aunt’s cooking school in Baja, Mexico. She soon realized she wanted to pursue her growing love for food full time. After cooking school, Marcela eventually parlayed her classical training and skills to become a food editor at Bon Appétit magazine.
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Fiestas: Tidbits, Margaritas & More
Marcela Valladolid loves to entertain guests at her beautiful home in San Diego, and just as she did in Casa Marcela, this book captures the spirit of her hybrid Mexican-American upbringing in vibrant and mouthwatering recipes. Picadillo Lettuce Cups are topped with avocado and lime and make for perfect finger food; Spicy Chimichurri and Jalapeño-Cilantro Aioli are the perfect addition to a crudite platter; the classic panzanella salad is updated with tomatillos, panela cheese, and pork rinds; and vegetarian options include Chickpea Ceviche Tostadas and Sweet Potato Chipotle Hummus.
Of course there are plenty of cocktails, too—Strawberry Basil Cardamom Margaritas, a Mexican-inspired Old-fashioned, Orange Cinnamon Sour, and the Kalimotxo, a red wine and Mexican Coke sangria.
Details:Â
- Hardcover
- Dimensions ‏ : ‎ 7 x 0.75 x 8 inches
MARCELA VALLADOLID grew up in Tijuana and jumped straight into a culinary life with her first job working at her aunt’s cooking school in Baja, Mexico. She soon realized she wanted to pursue her growing love for food full time. After cooking school, Marcela eventually parlayed her classical training and skills to become a food editor at Bon Appétit magazine.
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Description
Marcela Valladolid loves to entertain guests at her beautiful home in San Diego, and just as she did in Casa Marcela, this book captures the spirit of her hybrid Mexican-American upbringing in vibrant and mouthwatering recipes. Picadillo Lettuce Cups are topped with avocado and lime and make for perfect finger food; Spicy Chimichurri and Jalapeño-Cilantro Aioli are the perfect addition to a crudite platter; the classic panzanella salad is updated with tomatillos, panela cheese, and pork rinds; and vegetarian options include Chickpea Ceviche Tostadas and Sweet Potato Chipotle Hummus.
Of course there are plenty of cocktails, too—Strawberry Basil Cardamom Margaritas, a Mexican-inspired Old-fashioned, Orange Cinnamon Sour, and the Kalimotxo, a red wine and Mexican Coke sangria.
Details:Â
- Hardcover
- Dimensions ‏ : ‎ 7 x 0.75 x 8 inches
MARCELA VALLADOLID grew up in Tijuana and jumped straight into a culinary life with her first job working at her aunt’s cooking school in Baja, Mexico. She soon realized she wanted to pursue her growing love for food full time. After cooking school, Marcela eventually parlayed her classical training and skills to become a food editor at Bon Appétit magazine.
