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A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking--from Puebla, Mexico City, Michoacan, the Yucatan, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan--Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
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About the Author

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. GuzmBn 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.

Reviews

"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 Camara, 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 Guzman. 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 Lena 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 Guzman'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 Guzman'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 -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 Camara, 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 Guzman. 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 Lena 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 Guzman'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

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