From the blog, Muy Bueno Cookbook

Muy Bueno: Three-Generations of Authentic Mexican Flavor willoffer Mexican recipes from the hearts of three generations. 

Polvorones, Capirotadas, and Piggies!

Looking for a way to sweeten up those special occasions?  Here are a few recipes from Pati Jinich that are sure to be a hit!  

Organic vs Natural

What is the Difference between Organic Foods and All Natural Foods?

Honey – Natural Energy to Start the School Day!

Make mealtime the time to re-energize by putting together these tasty and kid-friendly honey recipes.

¡LATIN FOOD FEST!

Offers a roster of celebrity chefs including Aarón Sánchez, Ingrid Hoffman, Javier Plascencia, Daisy Martinez and many others.

Wine Facts

Blanc de blanc champagnes have the longest aging potential.



A Visit to the Four Point 0 Wine Cellars

The new Four Point 0 Winery is a union of three different Texas vineyards – Brennan, McPherson and Lost Oak.

Spanish Spaghetti by Mel's Meals

Try this delicious recipe from Mel's Meals for lunch or dinner.

Herradura Tamarindo Margarita

Try this delicious and refreshing Herradura Tamarindo Margarita recipe at your next party

Food: Popular Hispanics® celebrates the importance and meaning of food as the very fabric of our Hispanic culture.

You’re never too Young… to Cook Flan

by Fernanda Barcelo

 

Executive Chef Jose Bossuet Martinez To say that Executive Chef Jose Bossuet Martinez is an accomplished chef is quite the understatement. At only twenty-five, he became the youngest member of the elite Club des Chefs, as well as being the first one to come from Mexico. Three years ago, he was awarded the Global Quality Foundation Award for overall excellence, and since 2010 has been the executive chef for the AAA Four Diamond Award-winning hotel Fiesta Americana Grand Chapultepec in Mexico City. But probably his most notable achievement was being ex-President Vicente Fox's personal chef. Here, he shares with us a little bit on how his cooking has been inspired by his Mexican upbringing, his personal favorite dishes and ingredients, and gives us an insider's look on what a day in the life as a President's chef would entail.

 

 

Can you tell us what inspired you to become a chef?

I have an innate connection to the kitchen. When I was a child in Chiapas, I fell in love with the aromas and flavors that arose from my grandmother Julia's cooking. Even today, my favorite dish remains "El Cochito," a baked pork dish from Chiapas. Before it is cooked, the pork is marinated in chile chimborote (a dried chile from the Zoque region), pineapple and spices such as pepper, cayenne and cinnamon.

 

How did it feel to be the first Mexican member of the Club des Chefs?

It was fantastic. I am very proud of that achievement. So far I'm the only Mexican to join this distinguished group and, in addition, I was accepted when I was only 25. Since then, no younger chef has been admitted to this club. The closest was the chef to the King of Norway, [who] joined at the age of 32.

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