Renowned chef and foodie Marcela Valladolid passionately shares her passion for particular foods. She has a strong bond with the flavors that characterize her cultural background because she was born in Tijuana, Mexico. In one of her interviews, she describes how some foods are extremely important to her, much like a gardener treasures a delicate and rare flower.

Al pastor tacos, also known as adobada tacos in Tijuana, are more than just food to Valladolid; they are an integral part of her identity. She paints a vivid picture of growing up close to taco stands, where these delectable treats were widely available. She can't get enough of the flavor created by the marinated pork cooked on a vertical spit and served with fresh vegetables, lime, and cilantro.

In the same way that someone might be attached to an heirloom item or an old family recipe, her words reveal her deep-seated affection for these tacos. She talks about how the flavor of al pastor tacos served as a source of solace and identity in addition to being a delicious treat. She literally depends on these tacos for her survival, demonstrating how important they are to her diet.

The way Marcela Valladolid feels about adobada tacos is evidence that food can serve as a means of maintaining cultural customs and individual histories in addition to being a source of nourishment. Marcela cultivates her relationship with these tacos in the same way that a gardener tends to a prized plant, giving it love and attention, so that its flavors will endure in the mouths and hearts of people who enjoy them.