|Asado de Chile Colorado y Arroz a la Mexicana con Frijoles Refritos|
Living in Southern California, we are lucky to have an abundance of great Mexican restaurants. Our favorite is Lo Mejor de Jalisco in Port Hueneme. It’s close to work and close home so we usually eat there about once a week. They make a variety of food with fresh sauces and everything is just delicious and the service is excellent. Even though a lot of people tend to group all Mexican food together, Mexican food varies by state just like American food. And, many traditional Mexican dishes are being updated to fit busy and healthy lifestyles. The wonderful thing about “Muy Bueno” is the story it tells of how one family’s recipes have inspired three generations of women: Yvette; Veronica; and Evangelina. Their story began in Chihuahua, Mexico, and evolved to Texas.
I’ve been looking for a good Mexican cookbook for quite awhile so was really looking forward to reviewing “Muy Bueno” when Hippocrene Books sent to to me. Wow – I tabbed so many recipes to try that it was hard to decide where to begin.
So, on Sunday morning, I scanned the Farmers’ Market to see what looked good and I found California Chiles. I bought a bunch of them and we decided to make the Pork in Red Chile Sauce and Mexican Rice.Oh my gosh – the sauce was so flavorful! Luckily, we had twice as much as we needed for this dish, so we froze the rest. We’ve made Green Enchilada Sauce from scratch but never red sauce. This sauce is so easy and delicious that it’s destined to become a favorite at our house! And the rice was great, too. We smashed canned pinto beans with a little bacon this time but are looking forward to the Frijoles de la Olla (Pinto Beans) from this cookbook. Based upon our success with these recipes, we’ll be trying more soon! Everything was amazing.
Wishing you all the blessings of Christmas!
Susan & John
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!