Mexican Made Easy

- Season 3

(2010)

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On the menu: sweet-and-spicy short-rib tacos; baked Manchego cheese with chorizo; turkey-picadillo sliders.

Marcela celebrates the Day of the Dead, when Mexicans honor their deceased loved ones, by preparing their favorite dishes. On the menu: salmon baked in corn husks with mushrooms and rice; pork-stuffed chilies in a white walnut sauce.

On the menu: Baja-style tuna tartare; shrimp tacos; Caesar salad; and figs cooked in a sweet syrup made from Baja wine and honey.

Marcela makes kid-friendly meals, with her son, Fausto, including a cheesy Mexican frittata; pineapple empanadas; mini turkey tacos; and a zucchini-and-corn sauté.

A fall feast, featuring tequila-marinated turkey; potato gratin with poblano chilies; stuffed mushrooms; and pumpkin glazed with piloncillo sugar.

Holiday side dishes include Brussels sprouts in chipotle-chile cream; pan-fried potato croquettes filled with cheese and chiles; pureed squash-and-garlic topped with sautéed apples; and baked yams and apples with marshmallows.

Roast pork with plum sauce, served with cilantro-avocado mousse; rice with ancho chilies and pine nuts; and Mexican chocolate soufflé.

A Mexican brunch menu, featuring cowboy beans with chorizo and bacon; cheese-and-corn crepes topped with creamy poblano sauce; cheese fritters; and Mexican hot chocolate.

Light Mexican dishes are made, including grilled steak tacos rolled in lettuce leaves; spicy shrimp broth with lime and cilantro; chayote squash with yogurt dip; and a citrus spritzer sweetened with agave syrup.