@chefmarcela

Where do you live and who’s your familia? I live in magical San Diego with my fiancé Philip, my boys Fausto and David, our dog Kongo and we’re anxiously awaiting the arrival of my first baby girl, nicknamed Petunia…

What do you do when you’re not working on the De La Luz website? I cook on TV, write cookbooks about Mexican food and California Mexican food, develop products that speak to my style of cooking and heritage, obsess about interior design and architecture, plan holidays months in advance, and spend as much time as I can in my garden and at the dining room table with my family. Where’s your favorite place to travel in Mexico? The Yucatán… for now. The enchanting island of Holbox is where I go in my head when I’m stressing out. Last meal… Three giant flour tortilla quesadillas stuffed with smoked ham, avocado and pickled jalapeños; my breakfast almost every single morning the 30 years I spent living in Tijuana. Flour or corn tortilla? For quesadillas, flour. For tacos always corn. For either, always freshly made. Nothing better on planet earth than a true, lard-based flour tortilla, warmed directly over a gas burner and spread with lots of butter, a sprinkle of salt, rolled up like a cigar and eaten warm. Lands me right back in Tijuana… I love living on the border because… I’m so close to my family, my roots, and the best tacos in the world.