Muy Bueno Cookbook 1

I was born and raised in El Paso, Texas, and I credit my love for Mexican food and culture to my mother and grandmother. After my grandmother passed away in 2004, my passion for keeping my culture alive became a high priority. I realized that cooking my family’s recipes and celebrating Mexican holidays would be the thread that would hold my culture together. In addition, my children would learn to appreciate the rich Mexican heritage. originally started as an online journal – documenting the journey of writing a cookbook. But through time, the journal evolved into a full-blown website, where I not only share my family’s traditional recipes and Latin inspired recipes, but also my travel adventures and DIY projects.

I was formerly a graphic designer and now I am a recipe developer, spokesperson, and on-camera host for some amazing food brands.
I am also the author of two cookbooks: “Muy Bueno: Three Generations of Authentic Mexican Flavor,” and “Latin Twist: Traditional & Modern Cocktails.”

Classic Mojito

• 12 mint leaves

• 2 ounces fresh lime juice

• 1 teaspoon powdered sugar

• ½ teaspoon granulated sugar

• 1/2 cup crushed ice

• 2 ounces white rum

• 2-3 ounces club soda, chilled

• 2 lime wedges, garnish

• Mint sprig, garnish

Place the mint leaves in a highball glass and add the lime juice and sugars and gently muddle: press down on the mint leaves, lime juice, and sugars with a wooden spoon or muddler. Muddling releases the oils from the mint leaves. You don’t want shredded leaves floating around in the drink and getting stuck between your teeth—so muddle gently.

After muddling add crushed ice and rum, and top off with club soda. Garnish with a lime wedge and a mint sprig.

Bacon Wrapped Shrimp with Jalapeño

• 1 pound bacon

• 1/2 cup salted butter, melted

• 3 teaspoons tequila

• 1 teaspoon lime juice

• 1 teaspoon garlic powder

• 1/2 teaspoon ground black pepper

• 1⁄2 teaspoon dried Mexican oregano

• 20 medium-large shrimp (about 1 pound)

• 3 jalapeño peppers, cut into thin strips

• Wooden toothpicks, presoaked


Preheat broiler. Microwave bacon on high for 1 minute. Separate slices and cut slices in half crosswise and let cool.

In a bowl, combine melted butter, tequila, lime juice, garlic powder, pepper, and oregano.

Peel the shrimp, butterfly, and devein, leaving the tail and last section intact. Place 2 jalapeño strips in each shrimp and press sides together. Wrap a half slice of bacon around each shrimp and secure with a toothpick. Use a pastry brush to coat the shrimp with butter mixture.

Place bacon-wrapped shrimp evenly on a foil-lined cookie sheet. Place under broiler. Broil for 6 minutes, turning over after 3 minutes. The crispiness of the bacon and shrimp edges is scrumptious.

VARIATION: This is a great recipe to make on the grill. Instead of using a toothpick you can skewer 3 to 4 shrimp per skewer. (If using wooden skewers, don’t forget to soak skewers about 30 minutes before using.) Place crosswise on the grates and grill for about 3 to 4 minutes on each side. Remove from skewers and serve warm.

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