Quotes of All Topics . Occasions . Authors
Our holiday table is loud!
We don't eat nachos in Mexico.
My life revolves around chipotles.
There is no yellow cheese in Mexico!
Quesadillas, those are my comfort food.
I definitely recommend a quality chef's knife.
I want children to feel proud of their heritage.
There isn't anything hotter than a guy who cooks.
I hate perfect centerpieces and formal tablescapes.
Honestly, I'm not a big fan of having a salad before a meal.
I'm all about simple appetizers when it comes to the holidays.
I don't make mole everyday nor do I cook Mexican food every day.
True success will come when you have the courage to be yourself.
I cook healthy meals all the time. That's really important to me.
You're only as good as the people who you surround yourself with.
Growing up in Mexico, I know what real Mexican food is - and isn't.
I like risk takers. They're the ones that end up changing the world.
I'm not going to focus on the bad days. I choose to live in gratitude.
Queso fresco, which is a very mild cheese, is definitely one of my favorites.
The more you make an effort, the more life gives you things to be grateful for.
In an attempt to have access to everything year-round, produce has lost its magic.
Usually when I have a salad it's pretty hearty, balanced and healthy and a full meal.
Herdez Salsas have always been a favorite of mine because I love the authentic taste.
I use my Le Creuset dutch oven for everything you can think of. I even fry eggs in it.
I love to shop at the farmer's market or grab something from the garden and roast that.
There's no insects in American cuisine? Not one? I don't think there are. That's so sad.
People don't realize that we're spending money throwing food away rather than feeding people.
Tijuana is a baby compared to pre-Hispanic cities like Puebla or Oaxaca, the birthplace of mole.
More than anything, a lot of our family's history is tied to food. It's just one of those things.
I love my fish spatula so much. I don't have many specialty tools, but that's a favorite of mine.
When I'm in San Diego, it's carpools and making dinner and getting the kids to bed. It's real life.
I strongly believe that it's possible to conserve our heritage while making more healthful choices.
From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful.
Entertaining is much more than a reason to eat and drink; It's a reason to bond with friends and families.
You can invite people over or make your kids their favorite food - that usually inspires me in the kitchen.
I hold both of them with equal amounts of pride. I feel just as strongly and equally Mexican as I do American.
Typically a weekend retreat for the heart, soul and palate, brunch is the perfect way to unwind and reconnect.
In Mexico, where I grew up, women rule the kitchen. They control everything that happens; they hold the power.
I know how to bring recipes down to the level where people with no experience can feel comfortable making them.
It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana.
I've been doing the 'Mexican Made Easy' show, and it's very heavy on instructions. It's me talking to the camera.
I love my molcajete, which is a Mexican mortar and pestle. There is no comparison in flavor to when I use a processor.
Tart pomegranates that pop in your mouth make the perfect counterpoint to roasted chicken and salty-creamy feta cheese.
When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.
Honestly, I'll take a little lard over the 20 chemicals and ingredients I can't pronounce in some store-bought tortillas.
Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.
Day of the Dead. Sounds a little spooky doesn't it? It's actually one of the most colorful and joyous of Mexican holidays.
There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general.
I'm passionate about holding on to my heritage and sharing it with family and friends, and cooking is a great way to do this.
I really only eat burritos in Tijuana from street corners that come out of coolers from businesses with no name, telephone or website.