Muy Bueno Fiestas by Yvette Sharpnack cover

MUY BUENO: FIESTAS: 100+ Delicious Mexican Recipes for Celebrating the Year

Yvette Marquez-Sharpnack

Weldon Owen
April 11, 2023
ISBN-13: 978-1681889177

Sample Recipes
Request a Copy

Yvette Marquez-Sharpnack HeadshotYvette Marquez-Sharpnack is a mother, wife, author, food blogger, YouTuber, and recipe developer. She lives in the beautiful state of Colorado with her husband and two children. She was raised in El Paso, Texas and draws her culinary inspiration from her late grandmother’s old-world northern Mexican recipes, her mother’s El Paso home cooking, her favorite childhood dishes, and her travel adventures in Mexico. Though she writes primarily about her culinary adventures on her award-winning blog,, she also is a brand ambassador, on-camera host, and is the co-author of “Muy Bueno: Three Generations of Authentic Mexican Flavor” and “Latin Twist: Traditional and Modern Cocktails”. 

Yvette has been quoted in The New York Times, The Washington Post, CNN, The Huffington Post, and Yahoo. The Muy Bueno blog has received several online accolades, including being named a SAVEUR finalist for: Best Use of Video, Best Food Blog, Best Regional Cuisine Blog, and Best Group Blog. Best Food Blogs by The Latin Kitchen. And Yvette was named one of the Latina Bloggers You Must Know by Latina magazine. She is known as one of the leading Latina bloggers in the U.S.   

Besides her blog, Yvette has also been featured in Latina magazine, Cosmo for Latinas, People en Español, and the websites of NBC, Today, The Huffington Post, SAVEUR, Siempre Mujer, and BuzzFeed, among other media outlets. She has also been on several podcasts, radio, and TV shows. 

You can connect with her on Twitter and Instagram (@muybuenocooking) and on Facebook (Muy Bueno Cookbook). 

Celebrate any occasion with this stunningly designed cookbook, featuring 100+ recipes for traditional and contemporary Mexican-inspired cuisine as well as DIY crafts that make every event a fiesta!  

With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno: FIESTAS by Yvette Marquez-Sharpnack turns every day into a celebration. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike. 

100+ RECIPES: Includes a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts. 

RECIPES FOR EVERY OCCASION: Whether you’re preparing for a 4th of July BBQ or Mexican Independence Day, cooking for a crowd on Easter, or honoring loved ones on Día de los Muertos, Muy Bueno: FIESTAS features easy-to-follow recipes for all occasions, big and small.  

DIY CRAFTS: Instructions for decorative crafts to help set the stage for a memorable occasion! 


This boldly seasoned corned beef brisket can be sliced and served as a traditional Saint Patrick’s Day main course. But it is even tastier shredded and tucked into tortillas (especially my homemade green ones!) for a fusion of Ireland and Mexico in one amazing taco! I have used a slow cooker here, but it can also be roasted in the oven (see Cook’s Note). For the beer, choose a stout, ale, or lager. 


CORNED BEEF BRISKET TACOS Muy Bueno Fiestas by Yvette Sharpnack



  • 1 corned beef brisket, 2–3 lb (1–1.4 kg), with spice packet 
  • 1⁄4 cup (40 g) granulated piloncillo or (60 g) packed dark brown sugar 
  • 2 teaspoons ground ancho chile  
  • 1 1⁄2 teaspoons salt 
  • 1 teaspoon black peppercorns 
  • 2 bay leaves 
  • 3 fresh thyme sprigs 
  • 1 large yellow onion, quartered 
  • 4 cloves garlic, peeled 
  • 2 bottles (12 fl oz/350 ml each) beer 


  • 2 cups (170 g) shredded green cabbage 
  • 1⁄2 cup (15 g) fresh flat-leaf parsley leaves, chopped 
  • 2 green onions, sliced 
  • 1⁄4 cup (60 ml) mayonnaise 
  • 1 tablespoon sour cream 
  • 1 teaspoon cider vinegar 
  • 1 teaspoon granulated sugar Salt and ground black pepper 
  • 12 corn tortillas, homemade (page 206) or store-bought, warmed 
  • Fresh flat-leaf parsley sprigs, jalapeño slices, and lime quarters, for serving  

To prepare the brisket, rinse it under cool running water to remove the excess salt. Put it, fat side up, into a slow cooker and sprinkle with the contents of the spice packet. Then sprinkle the piloncillo, ancho chile, salt, and peppercorns over the meat and top with the bay leaves and thyme sprigs, followed by the onion quarters and garlic. Pour in the beer. If needed, add water to cover the brisket by 1 inch (2.5 cm). Cover and cook on the low setting until fork-tender, 8–10 hours.  

Transfer the corned beef to a cutting board and let rest for a few minutes to firm up, then shred the meat and keep warm. 

While the brisket is resting, make the slaw. In a small bowl, toss together the cabbage, parsley, and green onions. In a second small bowl, stir together the mayonnaise, sour cream, vinegar, and sugar, mixing well. Pour the mayonnaise mixture over the cabbage mixture and toss to mix well. Season with salt and pepper. 

Arrange the corned beef on the warm tortillas, top with the cabbage slaw, and then with all the green garnishes: parsley, and jalapeño slices. Fold and serve with the limes on the side for everyone to add lime juice to taste. 


Cook’s Note: To cook the corned beef brisket in the oven, preheat the oven to 350°F (180°C). In a Dutch oven or deep baking dish, combine all the ingredients as directed. Cover with a lid or aluminum foil and bake until fork-tender, about 1 hour per pound (450 g). 



Tart blood orange juice makes a brilliantly colored—not to mention very uplifting— cocktail. For a touch of Día de los Muertos spirit, sweeten the margaritas with a homemade cempasúchil (marigold) syrup for floral, citrusy, and sweet notes. 


BLOOD ORANGE MARIGOLD MARGARITA Muy Bueno Fiestas by Yvette Sharpnack

  • Coarse salt, 4–5 dried marigold flowers, and lime wedge, for the glass rim 
  • Ice cubes 
  • Juice of 3 blood oranges 
  • Juice of 2 limes 
  • 4 fl oz (120 ml) tequila blanco or mezcal 
  • 2 fl oz (60 ml) cempasúchil syrup (see Cook’s Note) or triple sec 
  • 2 blood orange slices, for garnish 

Pour a layer of salt onto a small, flat plate, crumble the flowers into the salt, and mix together. Run the lime wedge around the rim of a cocktail glass, then roll the outer rim in the salt-marigold mixture, coating it evenly. Repeat with a second cocktail glass. Fill the glasses with ice and set aside. 

In a cocktail shaker, combine the orange juice, lime juice, tequila, and cempasúchil syrup and fill the shaker two-thirds full with ice. Cover and shake vigorously until the outside of the shaker is lightly frosted.  

Strain the mixture into the prepared glasses. Garnish each glass with an orange slice and serve. 

Cook’s Note: To make cempasúchil (marigold syrup), in a blender, combine the petals of 8 fresh marigolds and 2 cups (475 ml) simple syrup (see Cook’s Note, page 225) and blend on medium speed until smooth. Strain through a fine-mesh sieve set over a bowl and discard the solids in the sieve. The syrup will keep in an airtight container in the refrigerator for up to 1 month. 

Mocktail margarita: Omit the tequila, shake up the citrus juices with the cempasúchil syrup, and top off each cocktail with blood orange soda or sparkling water for some fizz. 

Reprinted with permission from Muy Beueno: FIESTAS: 100+ Delicious Mexican Recipes for Celebrating the Year. Text by Yvette Marquez-Sharpnack photos by Jenna Sparks copyright 2023. Published by Weldon Owen. 


Kayla Kohlmeister