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.

Memorial Day Family Favorites

by by Chef Rick Bayless

 

As if Memorial Day wasn’t enough of an excuse to bring out the grill from its winter hiding spot, did you know May is National BBQ Month?  

To help our readers celebrate, I wanted to share a few recipes designed by Chef Rick Bayless using Bohemia beer as an ingredient. Bohemia’s deep, yet subtle aromas of fruit and roasted barley, alongside its cocoa-like bitterness and vanilla-hinted sweetness, pair incredibly well with Chef Rick’s unique vision of Mexican cuisine:

 

Steak Tacos

 

 

 

 

 

Grilled Skirt Steak Tacos with salsa and Bohemia, by Rick Bayless

Serves 4

 

  • 1 to 1 1/4 pounds trimmed beef skirt steak
  • 1 jar (16 ounces)Frontera Chipotle Salsa or Frontera Roasted Tomato Salsa
  • ½ cup Bohemia beer
  • 3 garlic cloves, peeled and crushed
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • Salt
  • 2 medium white onions, sliced into ½-inch rounds
  • Vegetable oil
  • Chopped fresh cilantro, lime wedges
  • 12 fresh, warm tortillas

 

  1. Cut steak into 4- or 5-inch portions. Mix 1/2 cup of the salsa, the beer, garlic, lime juice, cumin and ½ teaspoon salt in a large zippered bag. Add the steak. Close the bag tightly and turn gently to coat the steak. Refrigerate 1 hour or up to 8 hours.
  2. Heat a gas grill to medium-high or light a charcoal fire. Brush or spray the onion slices with vegetable oil. Grill onions over a cooler section of the grill, turning carefully until softened and browned, about 10 minutes. Transfer to a serving dish.
  3.  Remove the steak from the marinade (discard the marinade). Oil the steak well on both sides, and lay it over the hottest part of the grill.  Grill, turning once, until richly browned and done to your liking, about 1 ½ to 2 minutes per side for medium-rare.

Cut skirt steak across the grain into thin strips. Mix with the onions, season with a little salt. Serve steak and onions with the remaining Frontera salsa, cilantro, lime wedges and hot tortillas, for making into soft tacos.

guacamole

 

 

 

 

 

 

 

 

 

Bohemian Guacamole, by Rick Bayless

Makes about 2.5 cups

 

  • 2 ripe large avocados
  • 1/3 cup Frontera Tomatillo Salsa
  • 2 tablespoons of chopped fresh cilantro
  • Salt
  • 4 sun-dried tomatoes (not packed in oil)
  • ½ cup Bohemia beer
  • ¼ cup diced roasted red peppers
  • Frontera Tortilla Chips

 

  1. Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits.  With a spoon, scoop the pulp into a large bowl. Coarsely mash with the spoon or a potato masher. Stir in the Guacamole Mix, cilantro and salt to taste. Divide equally among three serving bowls.
  2. Mix sun-dried tomatoes with beer and microwave on high for 1 to 2 minutes. Let stand until tomatoes are softened. Strain off beer and coarsely chop tomatoes. Stir tomatoes and red peppers into the guacamole. Season with salt.
  3. Serve the guacamoles with Frontera Tortilla Chips.

Tropical Bohemia Cocktail

 

 

 

 

 

 

  

Tropical Bohemia Cocktail, by Rick Bayless

Makes 8 drinks

 

  • 1/2 cup pure pomegranate juice
  • 1/2 cup pureed fresh ripe or frozen mango chunks
  • 1/4 cup pureed fresh ripe or frozen pineapple chunks
  • ¼ cup freshly squeezed lime juice
  • ¼ cup superfine sugar
  • 3 to 4 bottles chilled Bohemia beer

 

  1. Mix pomegranate juice, mango puree, pineapple puree, lime juice and sugar in a glass  pitcher until sugar is dissolved. Refrigerate up to several hours.

Divide the juice mixture evenly between 8 large wine glasses. Pour 4 to 6 ounces of beer into each glass and serve.

 

Memorial Day

 

 

 

 

 

 

 

 

 

 

 

For all those who continue to serve or have served this country in the past, thanks!

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