In an attempt to have access to everything year-round, produce has lost its magic.

I do the best I can to remind my family as often as possible that I love them more than life itself, and to let them know that every step I take is with them in the very front of my mind.

I definitely recommend a quality chef's knife.

I love my molcajete, which is a Mexican mortar and pestle. There is no comparison in flavor to when I use a processor.

The more kids are involved, the more likely they are to eat the food. Getting them involved gets them excited, and kids are much more likely to try something that they were involved in the process of creating because it gives them a sense of accomplishment - kids always love approval.

One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.

I strongly believe that it's possible to conserve our heritage while making more healthful choices.

Growing up, I didn't realize how unique it was to live on the border of the United States and Mexico. It wasn't until I started doing interviews with the press that I actually began to appreciate just how cool it was that I would cross the international border every single day from Tijuana into San Diego to go to school.

As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture is important to me.

Honestly, I'm not a big fan of having a salad before a meal.

I hate perfect centerpieces and formal tablescapes.

There's a particular quality that those of us who live on the border share; we can switch from being Mexican to being American in an instant just by scanning our surroundings. Not everybody has this superpower; it takes a very specific kind of upbringing to instill a deep pride in two very different cultures.

I was a contestant on 'The Apprentice: Martha Stewart' and more than her telling me I learned from her that authenticity is key. She had a huge issue with a contestant using the phrase 'fake it 'til you make it' and fired her that same episode. She taught me that you can't fake being a master of your craft.

There's no insects in American cuisine? Not one? I don't think there are. That's so sad.

It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana.

True success will come when you have the courage to be yourself.

People don't realize that we're spending money throwing food away rather than feeding people.

I'm not going to focus on the bad days. I choose to live in gratitude.

Day of the Dead. Sounds a little spooky doesn't it? It's actually one of the most colorful and joyous of Mexican holidays.

Typically a weekend retreat for the heart, soul and palate, brunch is the perfect way to unwind and reconnect.

A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

My grandmother was the genesis of my connection and passion to food.

If we don't focus on when we eat - like, let's say we watch television or something - you eat much more. If you focus on the food - you smell it, you cook it - you're enjoying it already.