About Elena Valdés

Bienvenidos to The Mexi Plate. I’m Elena Valdés, a Mexican-American home cook born in Jalisco and raised in San Antonio, Texas. I grew up with a foot in two worlds, but food was always the thing that kept me steady. If you’ve ever tasted a salsa that instantly feels like home, or smelled chiles toasting and thought, “Okay, something good is about to happen,” you’re in the right place.

The Mexi Plate is where I share the Mexican recipes I grew up with, plus the ones I learned by cooking for friends, hosting dinner parties, and calling my family with one question after another like, “Wait, do you toast the cumin first, or after the chiles?”

Where it started

Some of my earliest kitchen memories are weekend mornings in Jalisco and family visits where the comal ran all morning, turning out tortillas and warming chiles while everyone wandered in and out of the kitchen. I watched my abuela roast poblanos over an open flame until the skins blistered and the whole room smelled smoky and sweet. I saw her grind spices in a stone molcajete with a rhythm that looked effortless, but I know now it was pure practice and patience.

When we moved between Jalisco and Texas, our ingredients sometimes changed, but the heart of the food never did. In San Antonio, we still found ways to make caldo that tasted like comfort, frijoles that were actually worth eating by the spoonful, and salsas with real chile flavor, not just heat.

That combination of tradition and adaptation is what shaped the way I cook today. I care about using the methods that bring out the best flavor, and I also care about helping you make it happen in a normal home kitchen, with the tools and time you actually have.

Why I created The Mexi Plate

For ten years I worked in corporate marketing, and I learned a lot about communication, clarity, and how people actually follow instructions. But my favorite hours were always after work, when I was cooking for someone, setting out bowls of toppings, and watching people relax as the table filled up.

I started The Mexi Plate because I couldn’t stop noticing a frustrating pattern online: recipes labeled “authentic” that were watered down, missing key techniques, or so complicated they felt like a test instead of dinner. There are also plenty of thoughtful modern takes out there, and I love a smart shortcut when it respects the flavor. What I want to offer is a place where the traditions are honored and the steps are clear enough that you actually want to cook them.

My goal is simple: help you cook Mexican food with confidence, using real methods, clear steps, and flavors that taste like they’re supposed to.

What you’ll find here

The Mexi Plate is built for everyday cooks who want big flavor without confusion. When you cook with me, you can expect:

• Traditional building blocks, like how to toast dried chiles, bloom spices, and balance heat with acidity.
• Approachable recipes for weeknights and weekends, from quick enchilada bakes to slow-simmered soups.
• Technique notes that tell you not just what to do, but what you should see, smell, and taste at each step.
• Ingredient swaps that make sense when your store does not carry epazote, fresh masa, or a specific chile variety.
• Family-style hospitality, because I truly believe the best meals are the ones that bring people back to the table.

I specialize in generational Mexican cooking methods with a strong Jalisco influence, plus the practical home cooking I learned in San Antonio kitchens. The magic is often in small steps: a quick toast, a squeeze of lime at the end, a pinch of salt at exactly the right moment.

My approach

I’m not here to tell you there is only one correct way to cook. Mexican food is regional, personal, and deeply tied to family. What I will do is teach you the principles that make the flavors sing, so you can adapt with confidence.

That usually comes down to three things I lean on constantly:

• Dried chiles for depth and character, not just spice.
• Fresh herbs for lift and brightness, like cilantro, Mexican oregano, and sometimes epazote when you can find it.
• Citrus for balance, because a little acidity can turn “good” into “wow.”

If a recipe calls for a chile you cannot find, I will tell you what to use instead and what change to expect. If you do not have a molcajete, we will make it work with a blender. The goal is not perfection. The goal is food that tastes alive.

Come cook with me

If you’re new to Mexican cooking, I’ll be right there with you, step by step. If you grew up with these flavors and you’re looking to reconnect, I hope my recipes feel like a warm call home. Either way, I’m so happy you’re here.

Grab your cutting board, put a pan on the stove, and let’s make something that fills the kitchen with that unmistakable smell of comfort.

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