Chef Marcela Valladolid grew up in Tijuana, Mexico, among foodies so it was no surprise that she grew to appreciate her homeland culinary classics. Her chef training in Paris and Los Angeles had her re-thinking how to make delicious and authentic meals when her local ingredient weren’t as easy as finding them in your local grocery store or farm.
The Food Network darling’s Pomegranate, Basil, and Queso Fresco Salsa from her book Mexican Made Easy, is easy to make and healthy. For today’s lunch, we substituted the queso fresco with feta cheese and it’s still delicious.
The recipe has only five ingredients and takes 10 minute to prepare and 15 minutes plus cooling. Now even I can manage this recipe!