'MasterChef' From La Mesa Serves Signature Mexican Recipes In ‘Claudia’s Cocina’

>> This is KPBS Midday Edition. I'm Maureen Cavanaugh. Not too long ago La Mesa resident Claudia Sandoval was a struggling single mother love to experiment with recipes. Now, she's a culinary celebrity, after winning the title of "MasterChef" in the sixth season of the TV competition. She not only one over the judges with her recipes, but with her shock of red hair and winning smile, she became an audience favorite. Now she is out with her first cookbook called "Claudia's Cocina". I spoke with her about her style of cooking and her newfound fame. >> Your cookbook is more than a collection of recipes, it reads like a diary of your experiences with food and family. What memories do you treasure about growing up in the kitchen with your mom? >> So many of what I wanted to share with my readers was just food memories, memories that take you back to those moments where you can close your eyes and remember the first time he tasted something. That was something I wanted to tell a story about. It's not just a recipe, you understand why it's important to me and why I shared it with my fans. >> You talk about the first time you tasted and avocado., What was that like. >> My grandmother was yelling, it -- eat it. It was an intoxicating experience, I could close my eyes and taste the texture. I wondered why I had ever had it that way before. Many of us can resonate with that. We have all had food memories. >> In your book, "Claudia's Cocina", you take us backstage on "MasterChef". Did you ever feel that your lack of formal training was an advantage? >> Definitely. I think that one of the biggest things I attribute my success to was my humility in the kitchen. So many people that have been trained, formally, feel they already know everything. The reality is, depending on where you're from, whether it's a different country or just a different culture in general, that really gives you an opportunity to see how different things are. I give the example of a schnitzel, here it's country frights trait -- country fried steak. It's prepared differently, it's really the same piece of meat. Breaded and fried. That was something I was open to understanding. How is it that all these different cultures do it and being able to absorb it open mindedly. >> Let's talk more about food. Cactus, that's a staple in many Mexican kitchens. It wasn't the case on "MasterChef". >> It was not. In the finale, Gordon Ramsay, specifically pointed out with me bringing you some of the best ingredients in the world and he had truffles in there, those are expensive. He asked why I would go as simple as tamales with cactus. It's so rich in flavor and such a different texture, it's different preparations. For me to continue to show and highlight that Mexican food is so much more than tacos and burritos, what better way to honor where I come from and where my family comes from then to be able to do that. >> Cactus has quite a place in your cookbook. >> The way I originally thought of the book, was I want people to learn how to cook the way I did. You start with the basics. A lot of people were curious about the cactus paddles, I was going to teach them how to clean them. >> Can you share one of your favorite desserts with us? >> Definitely fun -- flan. I made a key lime flan in the finale. Custards are usually thick and creamy, but the key lime is vibrant and really refreshing. >> You write, before he went on "MasterChef", your creativity was stagnant and you felt you needed a charge. How do you feel now? >> I feel like I am constantly inspired. "MasterChef" has given me a platform to be able to meet some of my idols. I just recently met the best woman chef in the whole world. I knew that long ago. Because I'm meeting and constantly being exposed to different types of food and people, I still keep the humility that I don't know everything. I feel so inspired. Even in San Diego, we have such a boom, this huge explosion of Baja infusion. It's very exciting. It's a wonderful time to be in San Diego. >> When a going to open your restaurant? >> That is the number one question everyone asks me. The short end of it is, I'm going to start working on a business plan, later this year. Hoping for a 2017 opening. >> Claudia Sandoval's cook book is called "Claudia's Cocina" . Thank you so much. She will be holding a book signing at the general store in North Park on Saturday on Saturday, June 25. >> KBFX -- you can find the latest results you can find the latest results@KPBS.org or tune into KPBS radio or KPBS TV. Join us tomorrow for analysis of the primary results. I'm Maureen Cavanaugh. Thank you for listening.

>> This is KPBS Midday Edition. I'm Maureen Cavanaugh. Not too long ago La Mesa resident Claudia Sandoval was a struggling single mother love to experiment with recipes. Now, she's a culinary celebrity, after winning the title of "MasterChef" in the sixth season of the TV competition. She not only one over the judges with her recipes, but with her shock of red hair and winning smile, she became an audience favorite. Now she is out with her first cookbook called "Claudia's Cocina". I spoke with her about her style of cooking and her newfound fame. >> Your cookbook is more than a collection of recipes, it reads like a diary of your experiences with food and family. What memories do you treasure about growing up in the kitchen with your mom? >> So many of what I wanted to share with my readers was just food memories, memories that take you back to those moments where you can close your eyes and remember the first time he tasted something. That was something I wanted to tell a story about. It's not just a recipe, you understand why it's important to me and why I shared it with my fans. >> You talk about the first time you tasted and avocado., What was that like. >> My grandmother was yelling, it -- eat it. It was an intoxicating experience, I could close my eyes and taste the texture. I wondered why I had ever had it that way before. Many of us can resonate with that. We have all had food memories. >> In your book, "Claudia's Cocina", you take us backstage on "MasterChef". Did you ever feel that your lack of formal training was an advantage? >> Definitely. I think that one of the biggest things I attribute my success to was my humility in the kitchen. So many people that have been trained, formally, feel they already know everything. The reality is, depending on where you're from, whether it's a different country or just a different culture in general, that really gives you an opportunity to see how different things are. I give the example of a schnitzel, here it's country frights trait -- country fried steak. It's prepared differently, it's really the same piece of meat. Breaded and fried. That was something I was open to understanding. How is it that all these different cultures do it and being able to absorb it open mindedly. >> Let's talk more about food. Cactus, that's a staple in many Mexican kitchens. It wasn't the case on "MasterChef". >> It was not. In the finale, Gordon Ramsay, specifically pointed out with me bringing you some of the best ingredients in the world and he had truffles in there, those are expensive. He asked why I would go as simple as tamales with cactus. It's so rich in flavor and such a different texture, it's different preparations. For me to continue to show and highlight that Mexican food is so much more than tacos and burritos, what better way to honor where I come from and where my family comes from then to be able to do that. >> Cactus has quite a place in your cookbook. >> The way I originally thought of the book, was I want people to learn how to cook the way I did. You start with the basics. A lot of people were curious about the cactus paddles, I was going to teach them how to clean them. >> Can you share one of your favorite desserts with us? >> Definitely fun -- flan. I made a key lime flan in the finale. Custards are usually thick and creamy, but the key lime is vibrant and really refreshing. >> You write, before he went on "MasterChef", your creativity was stagnant and you felt you needed a charge. How do you feel now? >> I feel like I am constantly inspired. "MasterChef" has given me a platform to be able to meet some of my idols. I just recently met the best woman chef in the whole world. I knew that long ago. Because I'm meeting and constantly being exposed to different types of food and people, I still keep the humility that I don't know everything. I feel so inspired. Even in San Diego, we have such a boom, this huge explosion of Baja infusion. It's very exciting. It's a wonderful time to be in San Diego. >> When a going to open your restaurant? >> That is the number one question everyone asks me. The short end of it is, I'm going to start working on a business plan, later this year. Hoping for a 2017 opening. >> Claudia Sandoval's cook book is called "Claudia's Cocina" . Thank you so much. She will be holding a book signing at the general store in North Park on Saturday on Saturday, June 25. >> KBFX -- you can find the latest results you can find the latest results@KPBS.org or tune into KPBS radio or KPBS TV. Join us tomorrow for analysis of the primary results. I'm Maureen Cavanaugh. Thank you for listening.