Cookbook gives fresh take on Mexican fare (Richmond Times-Dispatch)
For anyone who has ever bemoaned the state of the chain restaurant chimichanga, behold, salvation. Marcela Valladolid’s “Fresh Mexico” offers a modern cuisine bursting with vegetables, queso fresco and a half-dozen different types of chilies. Valladolid is judicious in her demands, and individual recipes require relatively few ingredients, shun complicated techniques and promise bold flavors …
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