Muy Bueno: Three Generations of Authentic Mexican Flavor

by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, Evangelina Soza

Overview

“Packed with authentic regional recipes, beautiful stories and gorgeous photographs, Muy Bueno is above all else a delicious family love story.—Matt Armendariz, MattBites.com and author of On a Stick!

Siéntate a comer, esta muy bueno! Sit down and eat, it’s very good!

This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family's recipes and stories for future generations. They started the Muy Bueno Cookbook blog in 2010 with this idea in mind, and quickly attracted thousands of fans and followers who fell in love with Muy Bueno's flavorful Mexican recipes, heartwarming family stories, and beautiful photography. Now they open their hearts and kitchens to an even wider audience in their first cookbook.

Spanning three generations, Muy Bueno offers over 100 recipes: traditional old-world northern Mexican recipes from Jesusita’s kitchen; comforting south of the border home-style dishes from Evangelina; and innovative Latin fusion recipes from Yvette and Veronica. Also includes a chile glossary with photos and step-by-step instructions for roasting chiles, making tamales, and red chile sauce.

Sample recipes:

• Homemade Flour Tortillas
• Tomatillo Salsa
• Persimmon Mojito
• Mexican Meatball Soup (Albondigas)
• Pork in Red Chile Sauce (Asado de Chile Colorado)
• Cilantro Lime Rice
• Mexican Bread Pudding (Capirotada)
• Mexican Wedding Cookies (Biscochos)
• Horchata Popsicles (Paletas de Horchata)

Product Details

ISBN-13:	9780781813044
Publisher:	Hippocrene Books, Inc.
Publication date:	10/01/2012
Edition description:	Bilingual
Pages:	296
Sales rank:	371,403
Product dimensions:	7.50(w) x 9.20(h) x 1.10(d)

About the Author

Yvette Marquez-Sharpnack is a recipe developer, food blogger, and author who draws culinary inspiration from her Mexican heritage. She is co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor (Hippocrene Books, 2012) with her mother and sister. She is also co-author of Latin Twist: Traditional & Modern Cocktails with Vianney Rodriguez, also by Hippocrene Books. Yvette has been featured in Latina, People en Español, and Cosmopolitan for Latinas magazines, and the Muy Bueno blog has earned a number of accolades, including finalist in the 2012 and 2014 SAVEUR Best Food Blog Awards. She lives in Colorado with her husband and two children.

Veronica Gonzalez-Smith is a teacher, mother, blogger, and self-professed foodie, currently teaching and living in Germany. She was born and raised in El Paso, Texas where she grew up eating fresh, homemade spicy food from her mother and grandmother's kitchens. Together with her mother and sister, Veronica is the co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor (Hippocrene Books, 2012). She has traveled all over the world learning about different cultures, food, and wine.

Together with her two daughters Yvette and Veronica, Evangelina is the co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor (Hippocrene Books, 2012). The cookbook emerged from years of giving recipes over the phone to homesick daughters, and then became a tribute to her mother, Jesusita, whose hospitality and irresistible Mexican recipes were legendary among family and friends. Evangelina reside in her hometown of El Paso, Texas.

Editorial Reviews

Drawing from their successful blog of the same name, Texan matriarch Soza and daughters Marquez-Sharpnack and Gonzalez-Smith share over 100 Mexican recipes—many of which the trio attributes to Soza's mother, Jesusita—in this informative and accessible collection. Featuring the requisite basics like red chili sauce, Pico de Gallo, guacamole, and homemade corn or flour tortillas, the book is categorized according to generations: Jesusita's "old-world" recipes from Northern Mexico, like beef tongue or asado de chile Colorado, are imparted via her daughter; Soza provides plenty of "south of the border home-style dishes," such as green chiles with beef and potatoes; and Marquez-Sharpnack and Gonzalez-Smith offer Latin fusion selections, including everything from poblano peppers stuffed with cheese and shrimp to sweet fried bread smothered in caramel, mangos, and strawberries. But any Mexican cookbook would be incomplete without tacos and margaritas—accordingly, the ladies supply several options, such as tacos made with beef brisket or pork rinds, and a suite of margaritas made with blood oranges, cranberries, or persimmon. Though certainly accessible to those unaccustomed to Mexican cooking—dishes like a mango, jicama, and cucumber salad or the pan-fried tilapia topped with mango and avocado salsa are remarkably simple to prepare—those looking to expand their Mexican culinary repertoire will likely get the most out of this creative and flavorful cookbook. Photos. (Sept.)

Publishers Weekly