The book is divided up into 10 chapters starting with a Glossary of Chiles (very helpful if you get confused about them in the grocery store like I do!), followed by chapters on Tamales, Breads, Salsas, Drinks (including a sub-chapter on Aguas y Paletas), Appetizers, Soups, Entrees, Sides, and Desserts.
Normally I would cook a bit more from a book before reviewing it, but my week didn't go as planned. However, the two recipes I made for the Cookbook Spotlight and Cook Off were both wonderful.
The first was selected by our Cookbook Spotlight host, Heather at girlichef, a flavorful Mushroom, Jalapeño, and Cilantro Salsa (Salsa de Hongos y Jalapeños) . I made this unusual salsa into a topping for bread, enjoyed a good portion and then took the rest to a meeting where it was devoured and praised by everyone--even the non-fans of mushrooms.
I didn't mean to stick with a bread topping theme, but the recipe I chose to make was this spectacular-looking and tasting Bruschetta Topped with Apricot, Melted Brie, and Pomegranate Seeds . My friend Julie was looking through the book and wanted me to try this recipe and when I located frozen pomegranate seeds I was able to give it a trial run for a potential holiday appetizer. These little bites are the perfect combination of savory and sweet with the garlicky bread and creamy brie nicely played off by the apricot jam and tangy-sweet pomegranate seeds. So good--these will be my go-to appetizer this holiday season.
There are plenty of other recipes I have tagged to make: Red Chile Sauce, Cheese with Roasted Chile Tamales, Jesusita's House Salsa, Persimmon Margarita, Warm Pear Cider, Horchata Popsicles, Corn in a Cup, Mexican Shrimp Cocktail, Lentil Soup, Green Enchiladas, Potatoes and Mexican Chorizo, Old-Fashioned Mexican Oatmeal, Cilantro Lime Rice, Mexican Bread Pudding, and Mango Upside-Down Cake witha Cajeta-Rum Glaze.
This cookbook is perfect for anyone looking to cook family-friendly authentic Mexican food, likes beautiful cookbooks or likes cookbooks flavored with family history.
***Giveaway Time!***Muy Bueno's generous publisher Hippocrene, is making it possible for one lucky Kahakai Kitchen reader to win their own copy of this recently-released cookbook! Trust me--you want this one! To win, just leave a comment telling me that you would like to win and what family recipe you would put first in your own cookbook.
This giveaway will run until Monday, October 8th, 11:59 (Hawaii Time). A winner will be randomly drawn announced on Tuesday, October 9th. You must have a U.S. shipping address to win.
This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef