Chef Marcela Valladolid, Food Network host of Mexican Made Easy and top-selling cookbook author launched a new Mexican food brand with with Safeway (NYSE: SWY). The announcement on Sept. 18, debuted the new Safeway-exclusive Marcela Valladolid brand is aimed at providing shoppers with high quality, convenient and authentic Mexican food products.
“Growing up in Mexico, I know what real Mexican food is — and isn’t,” said Valladolid. “I’m passionate about holding on to my heritage and sharing it with family and friends, and cooking is a great way to do this. Now, together with Safeway, I am bringing millions of people my favorite Mexican foods and flavors, rooted in tradition, but made easier for our busy lives.”
The Marcela Valladolid brand will offer ready-to-cook meats, tortillas and snacks that when combined are designed to provide affordable, easy Mexican meals. The brand features ready-to-cook meats such as Al Pastor Pork, Ancho Chipotle Chicken and Carne Asada. Additional products include flour tortillas and authentic corn tortillas, chile lime flaquitos and salsa verde tortilla chips.
“Hispanic Shoppers are important to Safeway and we are excited to team up with Marcela to bring this innovative brand to all our shoppers seeking a real Mexican eating experience,” said Joe Ennen, senior vice president of consumer brands for Safeway. “Marcela has been a fantastic partner for us to work with on our mission to make authentic Mexican foods accessible and approachable for Safeway shoppers everywhere.” See below for Valladolid's guacamole recipe and see the slideshow of Valladolid making guacamole.
Recipe by Chef Marcela Valladolid
1 tablespoon vegetable oil
1 to 2 serrano or jalapeno chile peppers
1 mango, peeled, pitted and diced
1 tablespoon chopped fresh cilantro
Juice of 1/2 lime
3 tablespoons minced red onion
Kosher salt and freshly ground pepper
3 avocados, halved, pitted and peeled
1/2 cup finely diced peeled jicama
Tortilla chips, for serving
- Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
- Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
- Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.