Nopalito: A Mexican Kitchen [A Cookbook] (Hardcover)

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Are you done with your holiday leftovers?  Are you not quite ready to hit the Cooking Light series per your well-intentioned New Year's resolution?  Are your tastebuds primed for a 180 degree turn from roasted turkey/beef/pork?
As the luckiest girl in the world this holiday season, I was treated to a stellar meal at Nopalito restaurant in San Francisco.  Even luckier, the Nopalito cookbook was festively wrapped with my name on it under the Christmas tree.  
This is rustic, regional, Mexican cuisine at its finest.  I have spent many enjoyable hours studying this cookbook.  The author, Gonzalo Guzman, was originally a line cook at Nopa restaurant.  Apparently the owners were so impressed with his communal staff meals, they conceived Nopalito as their next venture, with Guzman as head chef and partner of the two locations.
Ah, but this is not supposed to be a restaurant review, so back to the book!  
First, the heartfelt preface (by Stacy) introduces the reader to the author, his love for his homeland, and his peers' love for him.  The introduction continues his history and principles.  Next, the book is informative - some history, sourcing, methodology and an extreme glossary of ingredients (fascinating!).  It is relevant and timely as many of us try harder to source locally and seasonally.   And finally, it is passionate and the recipes induce mouth-watering cravings.  The priceless house recipes included in this book are the foundation of many of the finishes (queso fresco, crema and pickled red onions) or stand-alone items (spiced peanuts).  Like other passionate cookbooks, the authenticity of the ingredients (yes, you will embrace lard) and methods can be intimidating, but substitutions are included.  And depending on the recipe you choose, the list of ingredients is relatively short and not complicated at all.   
I feel ready to re-create the BEST MEAL EVER: carnitas with cabbage and carrot salad, tortillas, and tomatillo salsa.  But even if you decide not to make your own masa or tortillas, the salsa recipes included toward the back are worth the price of the book alone!
— From Karen McCue

Description


Winner of the  2018 James Beard Foundation Cookbook Award in "International" category
Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards 


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, Michoacán, the Yucatán, 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.

About the Author


Gonzalo Guzmán was born in Veracruz, Mexico, and came to the United States as a young child. He began working at Kokkari restaurant in San Francisco as a dishwasher, but was soon promoted and went on to work his way up through the ranks at Boulevard, Chez Nous, and Nopa. In 2009, he partnered with Laurence and Allyson Jossel and Jeff Hanak to open Nopalito on Broderick Street. Guzmán is now the chef of both the original Nopalito as well as a second location on Ninth Avenue, just outside Golden Gate Park.

Stacy Adimando is a food and travel journalist, and the test kitchen director at Saveur magazine. Her work has been published by NPR, Bon Appétit, Condé Nast Traveler, Food & Wine, Forbes, and many more. She lives in Brooklyn, New York.

Praise For…


"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 Cámara, 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 Guzmán. 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 Leña 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 Guzmán’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 Guzmán’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 

Product Details
ISBN: 9780399578281
ISBN-10: 0399578285
Publisher: Ten Speed Press
Publication Date: April 11th, 2017
Pages: 256
Language: English
 

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