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 crudité 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.
Strawberries-and-Cream Ice Pops (Paletas de Fresas con Crema)
MAKES 10 ICE POPS
In Mexico, paletas are fresh fruit ice pops. When I was a kid, walking into the paleteria and getting my strawberries-and-cream paleta was the ultimate reward at the end of a tiring school week. Paletas can be either milk-or juice-based. I usually prefer the latter, but when it comes to strawberries, creamy is the way to go. I love to serve these at parties, where they bring a smile to everyone’s faces.
1 pound fresh strawberries, hulled and sliced
1 (14-ounce) can sweetened condensed milk
1 cup whole milk SPECIAL EQUIPMENT: 10 ice pop moulds, 10 ice pop sticks
Combine the strawberries and condensed milk in a medium bowl and mash with a wooden spoon. Alternatively, leave the strawberry slices intact instead of mashing them. Add the whole milk and stir until well combined. Divide the mixture evenly among the ice pop moulds. Insert the ice pop sticks, cover the molds, and freeze overnight or for up to 1 week. Unmold the ice pops and serve right away.
Excerpted from FIESTAS: Tidbits, Margaritas & More © 2019 by Marcela Valladolid. Photography © 2019 by Isabella Martinez-Funcke. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.