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/ Source: TODAY
By Marcela Valladolid

Chef, TV personality and cookbook author Marcella Valladolid shares some of her favorite family recipes from her new cookbook, Casa Marcela: Recipes and Food Stories of My Life in the Californias.

She shows us how to make Tijuana-style grilled short ribs with an herb-infused salsa verde and her tropical twist on upside-down cake that features fresh mangoes and sweet coconut.

This recipe reminds me of my hometown of Tijuana. I grew up with eating this dish, it is one of my favorites. It is a great weekday meal for the family.

The cut of beef for this recipe, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. The thin slices make for fast cooking on the grill.

Mango Upside-Down Cake

Mango Upside-Down Cake

Marcela Valladolid

My mom was famous for her upside-down pineapple cake, so I took her recipe to the tropics and made it with mango and coconut. Soft, tender, and delicate, it's perfect with a nice cup of tea or a cappuccino.

If you like those Mexican-inspired recipes, you should also try these:

Chipotle Pork Carnitas
Chorizo Breakfast Burritos