Chef Marcela’s Chicken enchiladas made with cactus tortillas family style
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Chef Marcela’s Chicken enchiladas made with cactus tortillas family style
1.2K views2 months ago
YouTubeChef Marcela's Kitchen
Sopita de Letras topped with @matriarcafoods Salsa Macha Recipe is easy to follow just a couple tips… 1.- the amount of broth you use depends on how soupy you want it! Make sure it’s enough tho because the pasta absorbs plenty. 8oz of pasta needs at least 6 cups. Almost double it you want it to be a soup! 2.- The most important part of this recipe is how you FRY the pasta. Giving it enough time to toast and soak up some oil creates a fat barrier that’s essential to NON SOGGY PASTA! 3.- Sky’s the
1:30
Sopita de Letras topped with @matriarcafoods Salsa Macha Recipe is easy to follow just a couple tips… 1.- the amount of broth you use depends on how soupy you want it! Make sure it’s enough tho because the pasta absorbs plenty. 8oz of pasta needs at least 6 cups. Almost double it you want it to be a soup! 2.- The most important part of this recipe is how you FRY the pasta. Giving it enough time to toast and soak up some oil creates a fat barrier that’s essential to NON SOGGY PASTA! 3.- Sky’s the
2.9K views6 months ago
FacebookChef Marcela Valladolid
Chef Marcela shares her catering lineup!
0:57
Chef Marcela shares her catering lineup!
1.1K views3 months ago
YouTubeChef Marcela's Kitchen
Tamarindo Agua Fresca You have to try this. YOU HAVE TO TRY THIS. Some tips before the recipe… -Make sure the tamarind is fresh and pulp is still moist! Discard any moldy pods -I sweeten with piloncillo but you can use date sugar or honey or any sweetener. I like to add while cooking the pods to melt it properly. -always over ice! 2 to 4 servings 1 pound fresh tamarind pods, peeled and deveined 1 piloncillo cone Water Place peeled tamarind pods, piloncillo and 3 cups water indium pot. Bring to b
1:39
Tamarindo Agua Fresca You have to try this. YOU HAVE TO TRY THIS. Some tips before the recipe… -Make sure the tamarind is fresh and pulp is still moist! Discard any moldy pods -I sweeten with piloncillo but you can use date sugar or honey or any sweetener. I like to add while cooking the pods to melt it properly. -always over ice! 2 to 4 servings 1 pound fresh tamarind pods, peeled and deveined 1 piloncillo cone Water Place peeled tamarind pods, piloncillo and 3 cups water indium pot. Bring to b
23.2K views11 months ago
FacebookChef Marcela Valladolid
First I was like, what on earth did I sign up for? But then I was like, who are you kidding you love this stuff. Y pues claro que se puso a hacer tortillas. Matriarcas😂 Best part is we’re not a Santa Claus home. They 100% know it’s me down here after they’re asleep… making mini tortillas and stuff with a cookie a cutter. Still magical. I can tell by their faces. And you bet your pinches duendes that those mini tortillas will become huevos revueltos con tortillas for breakfast tomorrow. No torti
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First I was like, what on earth did I sign up for? But then I was like, who are you kidding you love this stuff. Y pues claro que se puso a hacer tortillas. Matriarcas😂 Best part is we’re not a Santa Claus home. They 100% know it’s me down here after they’re asleep… making mini tortillas and stuff with a cookie a cutter. Still magical. I can tell by their faces. And you bet your pinches duendes that those mini tortillas will become huevos revueltos con tortillas for breakfast tomorrow. No torti
3.9K views6 months ago
FacebookChef Marcela Valladolid
lol because instagram only recognized “Mac n Cheese” and “This Guy” and that’s all we got for the cc. 24 hours to 🦃🦃🦃🦃🦃🦃 | Chef Marcela Valladolid
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lol because instagram only recognized “Mac n Cheese” and “This Guy” and that’s all we got for the cc. 24 hours to 🦃🦃🦃🦃🦃🦃 | Chef Marcela Valladolid
2.8K views6 months ago
FacebookChef Marcela Valladolid
Salpicón What is it you ask? For me, a Time Machine back to Tijuana. Shredded meat with all the flavors you associate with Mexican food. Like a beef salad and ceviche hooked up and had a baby. I kept it simple but you can add diced cucumbers or capers or diced pickled jalapeños …. 3.5 pound chuck roast, cut into 2 inch cubes 1 pasilla chile Bunch of herbs (cilantro, parsley, a little mint) 1/2 white onion 1 tablespoon pepper corns 1.5 tablespoons salt flakes 3 garlic cloves 3 seeded diced Roma t
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Salpicón What is it you ask? For me, a Time Machine back to Tijuana. Shredded meat with all the flavors you associate with Mexican food. Like a beef salad and ceviche hooked up and had a baby. I kept it simple but you can add diced cucumbers or capers or diced pickled jalapeños …. 3.5 pound chuck roast, cut into 2 inch cubes 1 pasilla chile Bunch of herbs (cilantro, parsley, a little mint) 1/2 white onion 1 tablespoon pepper corns 1.5 tablespoons salt flakes 3 garlic cloves 3 seeded diced Roma t
10.3K views11 months ago
FacebookChef Marcela Valladolid
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Guessing game… and win a Macha‼️ There’s not one but TWO items in this reel that we are launching in 2026 (if we get our sh*t together because the team is in 2 different countries, 4 different zip codes, I have a few children and at least 3 other jobs- but I digress)… Can you guess what they are? I’ll send you a jar of macha if you guess first… | Chef Marcela Valladolid
6.6K views4 months ago
FacebookChef Marcela Valladolid
1:39
Pellizcadas… you should have, in your inbox, the basic recipe for tortillas. So you grab a fresh one off the comal and PINCH to form a little wall on the perimeter. This must be done while hot so you don’t break the tortilla. So maybe looks like a tostada in presentation but this is soft and pliable and thicker and more masa-ish… For the frijoles… I used a jarred, organic cannellini beans. Yup. I did that. Drained them and blended them with my very-flavorful broth from cooking el pollo. You need
6.9K views11 months ago
FacebookChef Marcela Valladolid
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Heart: I want to build an organic garden. Mind: That would drain your savings and leave you with no safety cushion. Heart: I’M BUILDING AN ORGANIC GARDEN. A conversation in my head about twelve years ago. And here we are. We made it. The universe provided. Our little piece of paradise. This morning, standing on the roof, my chest filled with gratitude… not only for what’s growing in those beds, but for those sleeping in the ones inside our home, and for our person, resting somewhere along El Cam
6K views6 months ago
FacebookChef Marcela Valladolid
0:55
You didn’t sign up? BIG mistake. HUGE. I called my sister the second I walked out (had to rush to a Zoom) and said, “ESTO ES SERVICIO, HERMANA.” This is service to our community. The way she guided that room full of women—some experienced, some not—all of us sweating like we were in a temazcal—into a choreography that demanded every remaining functioning cell in my brain… it was magic. I want this for EVERY WOMAN in our community. A space to dance, sweat, sing, and experience joy together. A pla
15.1K views7 months ago
FacebookChef Marcela Valladolid
1:30
We’ve restocked. Last day to order to get before Christmas is December 12th. As always, your feedback is my North Star and your support has been both overwhelming and one of the coolest things I’ve experienced in my 20 year career. Gracias y Felices Fiestas, con toda mi gratitud Marcela, Founder and CEO @matriarcahome | Chef Marcela Valladolid
3.4K views6 months ago
FacebookChef Marcela Valladolid
1:33
Chef Marcela plates up a beautiful menu for a private catering gig in River Oaks, Texas
1.1K views3 months ago
YouTubeMarcela’s Cactus Tortillas/Marcela Perez
1:33
One of the first rules of entrepreneurship is that a brand can’t rely on one person alone to create the content and speak to the consumer. So naturally I looked into cloning myself with the U.S. government. PSYCH. What I’m actually doing is building the right team so the hair I have left stays on my actual head. Also… we sold like a mother over the holidays so thank you for trusting us. This stuff is GOOD. | Chef Marcela Valladolid
3.5K views5 months ago
FacebookChef Marcela Valladolid
1:01
One- Did I just give our future tortilla chip formula to El world? Dos- Please try this. Bake until FULLY dried out and cool down before eating. You can leave in oven to cool down with door slightly ajar to release any left over moisture but you really want CRUNCH TROIS- Get your landrace corn masaharina at the shop… Matriarca.com FTW | Chef Marcela Valladolid
1.7K views8 months ago
FacebookChef Marcela Valladolid
1:44
A healthy and delicious dinner that doesn’t even need a recipe? WINNER! Tostadas de Pollo with Guac and Herb Salad. Pro Tip: strain that broth and serve in espresso cups topped with fresh diced white onion, cilantro and a squeeze of lime like they do at some restos down in Mexico. Anna LOVES all my broths and they’re a great source of collagen (if you use bones) and proteins. This one’s for mom! She LOVED Julio iglesias and it’s July and the Julio memes are fire. Also you can make this with non-
2.1K views11 months ago
FacebookChef Marcela Valladolid
0:15
Made burritos de machaca, burritos de frijol con queso for this man who never had it so good in his life. In his defense, neither have I. Do we want this in a class because jijodesuchingadamadre these are GOOD. | Chef Marcela Valladolid
8.6K views6 months ago
FacebookChef Marcela Valladolid
1:34
Felipe, Fau, David, Anna, Tia Marcela, Toño, Carina, Lisa, Javier, Isa, Dani, Gabi, Leo, Deme, Cesar, Sebas, Diego gracias por venir. Mi felicidad es verlos en mi mesa, comiendo, platicando, riendo, a veces llorando pero VIVIENDO y viviendo JUNTOS. Ver a Leo soplarle a su vela, a Fau brindando con Deme, Diego compartiendo su sueño de vida, Anna diciendo las cualidades que hacen a Carina la mejor persona, Toño, Felipe y Javier entrados en el chisme, Isa preciosa tomando su tesito, Dani y César en
1.9K views9 months ago
FacebookChef Marcela Valladolid
1:21
We spent our last day in Lido beach! A full day at a cabana on the beach followed by a cooking class with the most magnificent Marika at her Acquolina cooking school. Walk in thru the gate to a magic garden and walk up her gorgeous bed and breakfast (Villa Inés) to the top floor to a secret cooking classroom! We made gnocchi and tagliatelle amatriciana. Even after a full day on the beach, the kids were so into the 4 to 6pm class because Marika is as knowledgeable as she is kind. We sat and ate a
7.6K viewsJul 8, 2024
FacebookChef Marcela Valladolid
1:17
Familia! Shredded Salsa Verde Beef Tacos! So easy! So good. This makes a ton so you can halve! 4 pounds beef stew meat, cubed 5 1/2 cups salsa verde (I made mine but FINE you can buy😂) 1/2 head of cabbage, shredded 1/2 cup fresh minced herbs (parsley, cilantro Teo, mint) 1 to 2 serranos, stemmed, seeded, minced Olive oil Red wine vinegar Preheat to 350°F. Place your beef in a ceramic dish or Dutch oven with lid and cover with 4 cups of the salsa verde. Cover and bake 3 hours. Remove and stir an
10.8K viewsApr 24, 2024
FacebookChef Marcela Valladolid
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Short videos

0:35
Chef Marcela’s Chicken enchiladas made with cactus tortillas family style
1.2K views2 months ago
YouTubeChef Marcela's Kitchen
1:30
Sopita de Letras topped with @matriarcafoods Salsa Macha Recipe is easy to follow just a
2.9K views6 months ago
FacebookChef Marcela Valladolid
0:57
Chef Marcela shares her catering lineup!
1.1K views3 months ago
YouTubeChef Marcela's Kitchen
1:39
Tamarindo Agua Fresca You have to try this. YOU HAVE TO TRY THIS. Some tips before
23.2K views11 months ago
FacebookChef Marcela Valladolid
0:25
First I was like, what on earth did I sign up for? But then I was like, who are you kidding you
3.9K views6 months ago
FacebookChef Marcela Valladolid
0:21
lol because instagram only recognized “Mac n Cheese” and “This Guy” and that’s all
2.8K views6 months ago
FacebookChef Marcela Valladolid
1:36
Salpicón What is it you ask? For me, a Time Machine back to Tijuana. Shredded meat
10.3K views11 months ago
FacebookChef Marcela Valladolid
0:29
Guessing game… and win a Macha‼️ There’s not one but TWO items in this reel that we
6.6K views4 months ago
FacebookChef Marcela Valladolid
1:39
Pellizcadas… you should have, in your inbox, the basic recipe for tortillas. So you grab a
6.9K views11 months ago
FacebookChef Marcela Valladolid
0:43
Heart: I want to build an organic garden. Mind: That would drain your savings and
6K views6 months ago
FacebookChef Marcela Valladolid
0:55
You didn’t sign up? BIG mistake. HUGE. I called my sister the second I walked out
15.1K views7 months ago
FacebookChef Marcela Valladolid
1:30
We’ve restocked. Last day to order to get before Christmas is December 12th. As always,
3.4K views6 months ago
FacebookChef Marcela Valladolid
1:33
Chef Marcela plates up a beautiful menu for a private catering gig in River Oaks,
1.1K views3 months ago
YouTubeMarcela’s Cactus
1:33
One of the first rules of entrepreneurship is that a brand can’t rely on one person
3.5K views5 months ago
FacebookChef Marcela Valladolid
1:01
One- Did I just give our future tortilla chip formula to El world? Dos- Please try this. Bake until
1.7K views8 months ago
FacebookChef Marcela Valladolid
1:44
A healthy and delicious dinner that doesn’t even need a recipe? WINNER! Tostadas de
2.1K views11 months ago
FacebookChef Marcela Valladolid
0:15
Made burritos de machaca, burritos de frijol con queso for this man who never had it so
8.6K views6 months ago
FacebookChef Marcela Valladolid
1:34
Felipe, Fau, David, Anna, Tia Marcela, Toño, Carina, Lisa, Javier, Isa, Dani, Gabi, Leo,
1.9K views9 months ago
FacebookChef Marcela Valladolid
1:21
We spent our last day in Lido beach! A full day at a cabana on the beach followed by a
7.6K viewsJul 8, 2024
FacebookChef Marcela Valladolid
1:17
Familia! Shredded Salsa Verde Beef Tacos! So easy! So good. This makes a ton so you can
10.8K viewsApr 24, 2024
FacebookChef Marcela Valladolid
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