Written by Debbie Lavdas May 24, 2011.

Latin Flavor

She mixes a mean margarita —made one special for bask, serves up Mexican Made Easy on the Food Network channel, is writing her second book and has a relentless passion for food, life and her Louis Vuitton heels. Chef Marcela Valladolid, a Corona do girl, indulges us in a little chef-chat

bask: You’re on fire, no?

Life is crazy, but beautiful. We’re starting Season 4 of my show, I just did “The Best Thing I Ever Ate” for Food Network, my new book hits this fall, I’m working with Sauza…

bask: What got you cooking?

My aunt opened one of the first cooking schools in Baja; I was her assistant. I was actually a student of architecture, but realized cooking was my passion. So I quit school.

bask: Good move.

Oh yeah! With architecture, I just didn’t wake up and say, “Oh I have to go draw a house now!” But with food, I’ll wake up at three in the morning and say, “Oh my G-d, there is this horchata ice cream I need to make tomorrow!”

bask: How did Food Network happen for you?

I had been stalking them for a decade. I sent them a tape when I was 19. I tested three times; the first two times they said no. Then they finally said yes!

bask: Tell me about your show, “Mexican Made Easy.”

I like things fast, not fussy and fun. In the past, shows were afraid to focus solely on Mexican food. But there is a huge interest in Mexican cuisine. I always hear people say, “Mexican food is my favorite food!”

bask: And about this food truck trend?

Oh, I love it! The trucks have been around forever, but with social media, Facebook and Twitter, it’s become something cool.

bask: What’s the attraction?

Well, you see chefs like Ludovic Lefebvre, who did L’Orangerie in LA with a truck! I remember working at Bon Appétit magazine, going to his restaurant and ordering Duck L’Orange. Now, 12 years later, he’s got a food truck! It shows the progression of cuisine and the direction we’re going.

bask: Your favorites?

I love Tortas Ahogadas off L Street in San Diego. The Miho Gastrotruck. Las Cuatro Milpas.

bask: Finally, cocktailing. Your favorite ingredient?

Tequila. Absolutely. Positively.

bask: What should we toast to with our bask Margarita?

To fun, no fuss, and the best tequila!

The BASK Margarita, a sassy rosemary-lime libation

By: Chef Marcela

Get: 1/4 cup water • 1/4 cup agave sweetener •2 T rosemary • 10 limes, juice only • 3 cups sparkling water • 1/2 cup silver blue agave tequila

Mix: Over medium-high heat, bring water and agave to a boil. Remove from heat. Add rosemary and let steep for 10 mins. Let cool, slightly. Combine with lime juice, sparkling water and tequila in pitcher. Mix well. Serve cold or over ice.

Enjoy: Makes 4 to 6 servings