Quotes from Marcela Valladolid

There's no insects in American cuisine? Not one? I don't think there are. That's so sad.

On the 'Today' show, I feel comfortable because I get to interact with people. I love that interaction. I love hearing other people's stories. I would much rather have that human interaction so it feels like a real conversion than just standing there and demonstrating things to the camera.

I think it's important to educate kids about food and let them help a little with the cooking and cleaning. That interaction is really important.

In an attempt to have access to everything year-round, produce has lost its magic.

Growing up in Mexico, I have many fond memories of not only celebrating posadas with my family, but also of the time spent together menu planning and prepping for decoration and entertaining activities. A lot of work goes into celebrating these traditions, but that doesn't mean they have to cost a lot too.

I have pictures with Morimoto where I'm all embarrassed and he's so serious, it took me 30 minutes to get up the courage to introduce myself.

There is no yellow cheese in Mexico!

My job is to show people that true Mexican cheese is not neon yellow cheese. We don't eat tacos all day long and we don't eat burritos stuffed with everything in the kitchen sink.

As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture is important to me.

When I heard that Capital One was fostering a conversation about natural connections that exist among all of us, bridged through our travels - I knew I had to get involved.

There is nothing more satisfying to me than seeing people who eat my food have smiles on their faces. It makes the experience special.

You can invite people over or make your kids their favorite food - that usually inspires me in the kitchen.

I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!

True success will come when you have the courage to be yourself.

Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic, and scallions for making soft corn tortilla tacos.

The combination of charred poblanos and corn is a classic one in Mexico and once added to a rich, creamy dressing and soft potatoes, it makes for the perfect summer side.

I've been doing the 'Mexican Made Easy' show, and it's very heavy on instructions. It's me talking to the camera.

There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general.

I didn't realize I was living in a very unique situation until I became a culinary professional. For me, there was nothing out of the ordinary about spending half my day in Mexico, and the other half in California.

In Mexico, where I grew up, women rule the kitchen. They control everything that happens; they hold the power.

Growing up in Mexico, I know what real Mexican food is - and isn't.

We don't eat nachos in Mexico.

People ask me all the time, 'What do you do for Cinco de Mayo?' And my honest answer is always, 'When I was growing up in Mexico, nothing. Really, nothing. It was a school day. It was totally normal.' But when I grew up and started going to San Diego and started drinking margaritas, that's when Cinco de Mayo celebrations started for me.

Queso fresco, which is a very mild cheese, is definitely one of my favorites.