Sign up for the TODAY newsletter

You have successfully subscribed to the TODAY newsletter.

Subscribe now and get trending stories, celebrity news and all the best of TODAY.

Make Mexican grilled beef tacos and mango upside-down cake for Taco Tuesday

by Marcela Valladolid / / Source: TODAY

Get the latest from TODAY

Sign up for our newsletter

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

Get the latest from TODAY

Sign up for our newsletter