Chilaquiles casseroles; eggs Benedict with chipotle hollandaise sauce; Mexican coffee lightly spiced with brown sugar, cinnamon and twist of orange peel.
Guacamole with baked tortilla chips; rosemary shrimp skewers marinated in a smokey chipotle sauce; honey-glazed sweet & spicy drumettes brushed with a chile ancho and pecan sauce; micheladas.
Butternut squash; ancho-crusted rack of lamb with mint jelly sauce; strawberry tartlets.
Baja-style beer-battered fish tacos; tequila-infused "drunken salad"; lemon cream sauce.
Chicken mole enchiladas; golden beet carpaccio-style salad drizzled with chile-infused olive oil; bunuelos.
Beer-marinated skirt steak served with fresh salsa and green onions; sauteed potatoes with chorizo and creamy poblano pepper strips.
Mexican shrimp burgers.
Hearty Mexican rice; spicy surf-n-turf trio; 3-shot cocktail.
Poblano potato salad; Mexican meatloaf; Baja-style lemonade
Marcela's family and friend's gather for her son Fausto's birthday party.
Mexican Caprese Salad; Chilled Avocado Soup; Tilapia Ceviche.
Spicy crab cakes with guacamole; goat cheese tartlets with raspberry chile chutney; cucumber martinis.
Mexican Milanese sandwiches with ciabatta rolls and stuffed with fried chicken breast.
Baja style lobster; mango salad; veracruz- style grouper; Mexican mango cake.
Mexican-style slaw; warm picnic burritos filled with dry beef; quick 'n' easy coconut bark.
Jalapeno roast chicken; broccolini; chile and cheese rice; poblano chile strips and cheese; vanilla pineapple water.
Tortilla soup; stuffed poblano chiles; Mexican rice pudding.
White bean and steak salad; Mexican bean stew; baked quesadillas in bean salsa; toasted bean and cheese open face sandwich.
Baked cod with olives and limes and with hints of capers and rosemary; avocado tomatillo salsa.
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
Cinco de Mayo with a festive menu, featuring chunky guacamole with serrano peppers; steak quesadillas; yellow chiles with spicy shrimp; and piña-colada ice pops.
A Mother's Day brunch menu, featuring Mexican-style granola; chicken enchiladas; hash browns with chorizo; and caramel-pecan candies
Spice meets "Spike" when Marcela welcomes special celebrity guest chef Spike Mendelsohn into the "Mexican made easy" kitchen. There they team up to put a Mexican spin on some American classics -- from burgers "al pastor" to "drunken" strawberry shakes, cilantro-style french fries to Mexican caramel banana cream pie - watch (and taste) what happens when these two power chefs 'mexicanize some favorite American dishes.
The host cooks outdoors with her son, Fausto. On the menu: campfire hot dogs; Mexican beans; and s'mores
A meatless Mexican meal, featuring sweet-corn-and-chile lasagna; oregano oven-baked cheese; and a creamy trifle al "limon."
Grilled foods, including grilled rib-eye with buttery roasted garlic and ancho chiles; grilled tostadas with Mexican cheese, pickled jalapeños, onions and carrots; grilled zucchini-and-bean salad; and tequila-drenched barbecued peaches
A Father's Day feast, featuring steamed clams with chorizo and tequila; sweet-corn mashed potatoes; and Brussels slaw spiced with ancho chiles
Eggs served with two sauces, empanadas with poblano cream cheese and Mexican chocolate-banana cake complete a breakfast buffet.
Mexican street foods are made. Included: tequila-and-herb carne asada; adobo-rubbed chicken tacos; minty lemonade
On the menu: grilled whole fish; spicy shrimp-and-scallop cocktails; poblano rice; and watermelon-jalapeño coolers
Marcela creates a menu celebrating the diverse culinary gifts of Mexico's tastiest states - including recipes for Jalisco's famous smothered pork sandwich, Baja's beachside lobster burrito, Puebla's pippian chicken, and Mexico City's caramel popcorn balls.
Marcela combines elegant with easy when she shows viewers how to make the perfect "party pass-arounds" consisting of cilantro scallop skewers, mini brie quesadillas, mini Mexican cheesecakes with an apple compote and frozen lime-rosemary margaritas.
Calling all sweet tooths! Indulge as Marcela makes a menu of one mouthwatering Mexican dessert after another. From a decadent and delightful tres leches cake and chocolate-filled cinnamon-dusted churros to Mexican caramel pastries and marzipan, these '"dulce delights" make up a sweet menu to remember.
Marcela celebrates Cinco de Mayo in the Season 5 opener. On the menu: spiced chicken coated in chocolate-pasilla sauce; kale-stuffed tamales; chorizo-and-potato flautas; cucumber-strawberry margaritas.
For Mother's Day, Marcela teaches her sister how to make their mom's polvoróns, a sweet Mexican shortbread. Also prepared: tostadas topped with spicy chicken; pork slow-cooked in fresh tomatillo salsa.
Recipes from the Yucatan Peninsula. Included: cochinita pibil, a slow-roasted pork dish marinated in an orange-and-achiote sauce; pickled habanero chiles and red onions; guacamole; guava pound cake.
Pastel Azteca, a one-dish meal layered with Oaxaca cheese, poblano peppers and tortillas, served alongside avocado-and-cilantro dip, and a warm butternut-squash salad
On the menu: steak sandwiches; grilled red potatoes with chipotle butter; cheese-stuffed jalapeños wrapped in bacon; grilled bananas with spiced-chocolate sauce
Marcela and her aunt share family recipes and stories. On the menu: tuna-stuffed chilis; lamb-albóndiga soup; chipotle-sweet-potato casserole; tequila-grapefruit cocktails.
Oaxacan cuisine is prepared. Included: mole negro; marinated cheese with fragrant herbs; tlayuda.
Caldo de res, a Mexican beef soup, is made, along with arroz rojo, pickled vegetables and cajeta gelatin.
A seafood feast is prepared. Included: crab-avocado salad; pan-roasted halibut in corn husks; chipotle-cream shrimp; ahi-tuna quesadillas; honeydew margaritas.
Prepared: smoky salsa made with guajillo chiles; mango-habanero salsa. Also: shrimp-and-cheese enchiladas; grilled sea bass.
Mexican desserts are made. Included: chocolate flan; crepes stuffed with pecans, bananas and cajeta; caramel popcorn balls; Aztec hot chocolate spiced with cinnamon and chili.
The host picks vegetables with her children. Then, they prepare a healthful meal together. On the menu: bean burritos with cauliflower and cheese; ground-beef empanadas; chicken tostadas.
Prepared: salpicon, a shredded-beef salad stacked on grilled tostadas and topped with pineapple salsa; shrimp ceviche; melon-and-mint agua fresca
