Even though this is supposed to be a Peruvian food blog, I couldn’t resist writing a review about the new book by the lovely ladies from Muy Bueno, fellow bloggers and friends. I also feel especially close to their blog, since they are mother and 2 daughters, and I write Peru Delights with my own daughter. In fact, this book covers recipes from not only 2, but 3 generations, starting with the grandmother’s Northern Mexican cuisine, the mother’s South of the border homey dishes, and the two daughters’ modern Latin fusion.
I loved Muy Bueno Cookbook for many reasons, and I’ve made a short list:
1.Heartwarming stories of food and family.
2.Delicious recipes with easy to follow instructions. This comfort food can really be made in any kitchen.
3. Gorgeous and super original design (including silhouettes next to every recipe to identify the narrator).
4. Beautiful pictures that make you really hungry!
5. The love and dedication that shows in every page and in every recipe.
6. Ingredients that can be found in any grocery store.
Reading this cookbook was a lovely experience, because I felt transported to another space and time, and I almost could hear my own grandmother´s voice and smell her kitchen. Just like Grandma Jesusita in this book, my own grandma loved to feed people and adored to have lots of food around her at all times.
Back then she didn´t have a food processor or a blender, and all the sauces and condiments were made in a stone mortar. And she always had a huge pot of beans ready, steamy mugs of hot chocolate in cold nights, and many other tasty dishes that we eagerly devoured, (especially her sweets made with fruits and vegetables).
Muy Bueno Cookbook is full of traditional and modern Mexican recipes, but I was happily surprised to find a very creative cocktail called La Llorona, that uses Peruvian Pisco among its ingredients. I also loved the stuffed bell peppers with ground beef and potatoes, because they are very similar to the ones my mother made when I was growing up. And the mango, jicama and cucumber salad is not only refreshing but a delicious mixture of textures and flavors.
Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza nailed it. Muy Bueno Cookbook is a must-have for Mexican food enthusiasts, and we shall be making their recipes again and again.
Photos: Jeannine Thurston