GONZALO GUZM N was born in Veracruz, Mexico, and came to theUnited States as a young child. He began working at Kokkari restaurant in SanFrancisco as a dishwasher, but was soon promoted and went on to work his wayup through the industry ranks at Boulevard, Chez Nous, and Nopa. In 2009, hepartnered with Laurence and Allyson Jossel and Jeff Hanak to open Nopalito onBroderick Street. Guzman is now the chef of both the original Nopalito as well as asecond location on Ninth Avenue, just outside Golden Gate Park in San Francisco.
"The many followers of Nopalito will be overjoyed to have this comprehensive cookbook that chronicles their story through classic Mexican recipes, gorgeous photographs, and practical step-by-step instructions. May this work inspire you and bring you closer to some of the most delicious flavors out there. Salud!" --Gabriela C mara, restaurateur and chef of Contramar and Cala "What a thoughtful, inviting book! Page after page of beautiful, soul-satisfying dishes propelled me toward the kitchen to bring alive these honest flavors. These recipes were born from the real food of Mexico, then coaxed into a San Francisco existence at Nopalito under the guiding hand of Gonzalo Guzm n. As you read through the jam-packed salsas chapter, you'll find your heart beating faster and faster: so many flavors and textures, so much joy to be had!" --Rick Bayless, chef-owner of Chicago's Frontera Grill, Topolobampo, and Le a Brava, and host of public television's Mexico: One Plate at a Time "More than just a snapshot of a restaurant, Nopalito is an inspiring, enticing portrait of a cuisine. I want to eat this whole book. And with Guzm n's pantry-stocking tips, stories, and hands-on guidance, I'm ready to start making masa and working my way up to platillos fuertes (big plates) projects." --Adam Sachs, Editor in Chief, Saveur Magazine "The first cookbook from wildly popular Nopalito in San Francisco is full of favorite dishes from the restaurant--and so much more. The elevated homestyle cooking is in large part inspired by Guzm n's upbringing in Veracruz; they look and taste beyond-fantastic. We especially love the guide for building your Mexican pantry and the index of more than a dozen salsas!" --Goop