Muy Bueno Cookbook | Three-Generations of Authentic Mexican Flavor
Hola! I'm Yvette Marquez-Sharpnack. This blog began as a journey of writing a cookbook and has evolved into a place where I develop Latin inspired recipes. I was born and raised in El Paso, Texas and learned to cook for my mother and grandmother. Muy Bueno takes readers on a journey through old-world northern Mexican cuisine, traditional south of the border homestyle dishes, and Latin..
As you might know, I love my little home garden. It is not a very big space, but I love knowing that I have fresh ingredients to pick during the summer. I grow a variety of tomatoes, peppers, and squash.
If I had known how easy composting was, I would have started a long time ago! I was under the impression that it was time consuming, attracts animals, and worst of all, stinky.
Now that I have researched, purchased the right tools and have been composing for a couple months now, I would like to share some tips and my experience with you. (more…)
This has been an exciting summer of soccer! Are you tuning in to watch the soccer tournament as it enters its final week? These women soccer players are beyond inspiring! Who will get crowned in the big game? What team will be lifting trophies? Who will be the world champion?
How seriously gorgeous is this cake? The flavor combination of this cake reminds me of a combo of cakes: a muy bueno Tres Leches, a Spring Fling Cake that is very popular from The Market in Denver made with fresh fruit in between the layers and arranged on top, and the ever so yummy Berry Chantilly Cake from Whole Foods made with fresh berries and layers of vanilla cake topped with a light Chantilly cream frosting.
Conchas, Marranitos, y Polvorones = Does it get any sweeter than that? Have you read my recent post, detailing the varieties of Mexican Sweet Breads (Pan Dulce)? I created that blog post as an “encyclopedia” of many Mexican pastries including recipes to make at home.
This garbanzo egg salad is loaded with fresh veggies, chopped cilantro and mint, making it very flavorful, satisfying, and delicious. It is drizzled with a citrus, slightly spicy dressing and garnished with pepitas. Moreover, it’s packed with protein, fiber, nutrients and makes a wonderful alternative to a simple or basic salad.
Machaca con Huevo (Machaca with Eggs) is shredded beef combined with scrambled eggs, tomatoes, and onions. It make a delicious skillet breakfast or breakfast burritos.
Where did Machaca originate?
Machaca is associated with miners in the state of Chihuahua. Drying meat was originally developed for ranchers, cowboys, and miners of northern Mexico before the arrival of refrigeration. The dish is known primarily in the north of Mexico, as well as Arizona, California, and New Mexico.
What is Machaca?
Traditional machaca is marinated beef or pork that is rubbed with spices, pounded, dried, and shredded similar to beef jerky. Back in the old days (before my time) my grandma used to do this and have beef hanging with nets protecting it from any flies or bugs.
Believe me, I know how challenging dinner can sometimes be. It’s hard to think of an entrée, plus healthy side dishes. What I love about this recipe is that this skillet can be all in one.
No need to make and serve everything separately – this dish is similar to a stir-fry or paella. It’s a quick and easy dish to prepare and is packed with protein, veggies and rice and it can be made in less than 30 minutes!