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Nopalito
A collection of 100 recipes for anyone who wants to cook traditional Mexican
food in all its surprising freshness and variety, ranging from the simplest
dishes to more complex ones, and including both the classic and the
lesser-known regional gems of this cuisine.
Nopalito provides a snapshot of regional Mexican cuisine from the perspective
of Gonzalo Guzman, head chef at San Francisco's popular restaurant of the same
name. With recipes for 100 traditional Mexican dishes (but through a California
lens) from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--including
many recipes from the author's hometown of Veracruz--this beautifully
photographed cookbook brings the warmth of Mexican cooking into the kitchens
of home cooks. The book includes fundamental techniques of Mexican cuisine,
insights into Mexican food and culture, and favorite recipes from Nopalito.
food in all its surprising freshness and variety, ranging from the simplest
dishes to more complex ones, and including both the classic and the
lesser-known regional gems of this cuisine.
Nopalito provides a snapshot of regional Mexican cuisine from the perspective
of Gonzalo Guzman, head chef at San Francisco's popular restaurant of the same
name. With recipes for 100 traditional Mexican dishes (but through a California
lens) from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--including
many recipes from the author's hometown of Veracruz--this beautifully
photographed cookbook brings the warmth of Mexican cooking into the kitchens
of home cooks. The book includes fundamental techniques of Mexican cuisine,
insights into Mexican food and culture, and favorite recipes from Nopalito.
256 pages, Kindle Edition
Published April 11, 2017
328 people are currently reading
680 people want to read
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Displaying 1 - 30 of 58 reviews
April 11, 2017
4.5☆ Review
If you like Authentic Mexican cooking then Nopalito is for you.
Nopalito is special and you can see lots of thought and research has been done to ensure each recipe has as much information as possible.
It's more than just a recipe book it has lots of background information about the family and the history behind it.
It also has lots of great information about Mexico and what you would find in a Mexican Pantry and kitchen with explanations regarding utensils etc..
Plus plenty of information on ingredients so you get the very best from your recipes.
Explanations are detailed and very easy to follow.
There is something for everyone, meat, fish, vegeterian, desserts. Plenty of yummy recipes to try.
Mexican food is one of my favourites and I couldn't wait to get stuck into this book, discovering different food from the normal enchalidas and fajitas I enjoy so much.
Examples of recipes :
* Black Bean– Stuffed Tortillas with Shredded Chicken Arroz Mexicano
* Fish Tacos Marinated in Adobo
* Crispy Red Quesadillas with Braised Red Pork and Pork Rinds
* Little Gem Salad with Apples, and Jalapeño Vinaigrette
* Baked Tortilla Chips Tossed with Spicy Salsa de Árbol Guacamole
* Fruit Salad with Chile and Lime
* Chicken Tinga Tostadas
* Refried Pinquito Beans
* Grilled Steak with Chorizo
* Chicken Enchiladas with Mole Poblano
* Marinated Shredded Pork Tacos
* Vegetable Enchiladas with Cilantro Salsa
* Churros Mexicanos
* Spicy Mango Popsicles
* Hot Chocolate with Chiles
* Margarita
* Mexican Wedding Cookies
These are just a sample of the amazing recipes.
Each recipe title is written in Mexican and English.
The recipes are measured in cups which I don't find to be a problem as cup measurements are easily available or can be converted using internet conversion tables. However I do understand that this could potentially be an issue if you had no access to either.
I can't wait to get stuck in and to try some of these amazing authentic recipies.
I will definitely be recommending this great book to friends and family.
I received this book from the Publisher in exchange for a honest and fair review via Netgalley.
If you like Authentic Mexican cooking then Nopalito is for you.
Nopalito is special and you can see lots of thought and research has been done to ensure each recipe has as much information as possible.
It's more than just a recipe book it has lots of background information about the family and the history behind it.
It also has lots of great information about Mexico and what you would find in a Mexican Pantry and kitchen with explanations regarding utensils etc..
Plus plenty of information on ingredients so you get the very best from your recipes.
Explanations are detailed and very easy to follow.
There is something for everyone, meat, fish, vegeterian, desserts. Plenty of yummy recipes to try.
Mexican food is one of my favourites and I couldn't wait to get stuck into this book, discovering different food from the normal enchalidas and fajitas I enjoy so much.
Examples of recipes :
* Black Bean– Stuffed Tortillas with Shredded Chicken Arroz Mexicano
* Fish Tacos Marinated in Adobo
* Crispy Red Quesadillas with Braised Red Pork and Pork Rinds
* Little Gem Salad with Apples, and Jalapeño Vinaigrette
* Baked Tortilla Chips Tossed with Spicy Salsa de Árbol Guacamole
* Fruit Salad with Chile and Lime
* Chicken Tinga Tostadas
* Refried Pinquito Beans
* Grilled Steak with Chorizo
* Chicken Enchiladas with Mole Poblano
* Marinated Shredded Pork Tacos
* Vegetable Enchiladas with Cilantro Salsa
* Churros Mexicanos
* Spicy Mango Popsicles
* Hot Chocolate with Chiles
* Margarita
* Mexican Wedding Cookies
These are just a sample of the amazing recipes.
Each recipe title is written in Mexican and English.
The recipes are measured in cups which I don't find to be a problem as cup measurements are easily available or can be converted using internet conversion tables. However I do understand that this could potentially be an issue if you had no access to either.
I can't wait to get stuck in and to try some of these amazing authentic recipies.
I will definitely be recommending this great book to friends and family.
I received this book from the Publisher in exchange for a honest and fair review via Netgalley.
February 10, 2017
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The recipes are clearly described, but many of them felt to me quite complex, so they're perhaps not ideal for real beginners to cooking - though they do have some simpler recipes too, particularly some delicious salsa recipes and instructions on how to make your own tortillas. These are easy to follow and yield great results. There are also some great snacks and 'small plate' recipes which look deliciously mouth-watering.
The authors clearly explain what specific ingredients you'll need to get to make your dishes taste incredibly authentic, and why you should use them, as well as some of the equipment too, which is very useful if you're not au fait with really authentic Mexican cooking.
This is obviously a rather specific cookbook, so won't have the same broad appeal that other more general recipe books might have, but it's beautifully presented with some amazing images that will make you want to jump right inside the book!
The photography makes this book ideal for the coffee table... when you're not busy flicking through it deciding what to cook next, that is! From the photos the results look amazing and the dishes look delicious. A few recipes which I've tried have turned out really well, and I'm by no means amazing at cooking, so I'd say give this a go - you won't regret it!
* Many thanks to the publisher, Ten Speed Press, for providing a copy of this book on which I chose to write an unbiased and honest review. *
The recipes are clearly described, but many of them felt to me quite complex, so they're perhaps not ideal for real beginners to cooking - though they do have some simpler recipes too, particularly some delicious salsa recipes and instructions on how to make your own tortillas. These are easy to follow and yield great results. There are also some great snacks and 'small plate' recipes which look deliciously mouth-watering.
The authors clearly explain what specific ingredients you'll need to get to make your dishes taste incredibly authentic, and why you should use them, as well as some of the equipment too, which is very useful if you're not au fait with really authentic Mexican cooking.
This is obviously a rather specific cookbook, so won't have the same broad appeal that other more general recipe books might have, but it's beautifully presented with some amazing images that will make you want to jump right inside the book!
The photography makes this book ideal for the coffee table... when you're not busy flicking through it deciding what to cook next, that is! From the photos the results look amazing and the dishes look delicious. A few recipes which I've tried have turned out really well, and I'm by no means amazing at cooking, so I'd say give this a go - you won't regret it!
* Many thanks to the publisher, Ten Speed Press, for providing a copy of this book on which I chose to write an unbiased and honest review. *
April 1, 2017
Nice cover on this one. It features a photo of a recipes found within. It has good composition and simple but effective typopgraphy.
I simply ADORE Mexican food so this cookbook was right up my alley!This book starts off with a nice little preface by the author. Followed by an introduction by Gonzalo Guzmán.
It includes some yummy photos of the different recipes. A little history of the Mexican kitchen. Background and Basics for building a Mexican Pantry (Masa, Chiles, Piloncillo, Tomatillos, dried beans, etc.) Tips for preparing and making your own MASA. How to make different types of Tortillas Recommended Tools. How To Fry Your Own Tortilla Chips...and much more.
Just a small sampling of the recipes found within...
-- QUESO FRESCO
-- TELERAS
-- ESCABECHE ROJO
-- CURTIDOS “PARA TACOS”
-- CHORIZO OAXAQUEÑO
-- CEVICHE NAYARITA DE CAMARÓN
-- GARBANZOS CON CHILE
-- GUACAMOLE
-- ENSALADA DE NOPALES
-- QUESADILLAS CON REPOLLO DE BRUSELAS
-- TACOS DE PESCADO AL PASTOR
-- TAMALES DE AMARILLO CON CAMOTE
-- EMPANADAS DE DESHEBRADA DE RES
-- GORDITAS DE PAPAS CON CHORIZO
-- FRIJOLES PINQUITOS DE LA OLLA
-- CHILAQUILES ROJOS CON HUEVOS
-- CALDO TLALPEÑO CON POLLO
-- CARNE ASADA CON CHORIZO
-- CARNITA
-- HORCHATA
-- ICED CAFÉ DE LA OLLA
-- CHURROS MEXICANOS
-- SALSA FRITA DE GUAJILLO
A must have for any Mexican food lover!
June 1, 2018
Update: I really loved the book overall but after a month of cooking with it moved it to four stars instead of five - just because there are errors like, for example, the vinegar in the chilorio. Also there is no way frying tortilla chips for 5 to 8 minutes is a good idea! etc.
However, I have wanted to learn to cook Mexican food for a *very* long time and have always been intimidated? not inspired? by Rick Bayless and Diana Kennedy. This book got me going and for that it gets a million stars forever. I branched out into the two classics and some other books for Tex-Mex, tacos, etc. and I probably will continue through June. And the rest of 2018.
Keeper recipes for us are the Frijoles Puercos con Huevos; Tortas de Chilorio (adjust vinegar to 1/3-1/2c, to your taste); Huevos en Caja; Salsa Tomatillo; the tinga tostadas, but with extra chipotle; Frijoles Pinquitos de la Olla and the refritos therefrom; Jalapenos Curtidos; etc etc.
Original review:
This book is a definite keeper for me. I love that he gives information to make basically everything from scratch, including masa. I haven't done it yet, but I plan to. Many of the components can be made ahead of time, and all the steps seem accessible for a home cook with two young kids (hi). Time consuming, but it seems like spending a bit of time on a weekend will set you up to cook many good things during the week.
So far I've tried the jalapenos curtidos (great) and the salsa crudo (also great); the carnitas were not to be, not because of the recipe, but because the pork was off. I plan to cook many more dishes from this book in the coming weeks.
However, I have wanted to learn to cook Mexican food for a *very* long time and have always been intimidated? not inspired? by Rick Bayless and Diana Kennedy. This book got me going and for that it gets a million stars forever. I branched out into the two classics and some other books for Tex-Mex, tacos, etc. and I probably will continue through June. And the rest of 2018.
Keeper recipes for us are the Frijoles Puercos con Huevos; Tortas de Chilorio (adjust vinegar to 1/3-1/2c, to your taste); Huevos en Caja; Salsa Tomatillo; the tinga tostadas, but with extra chipotle; Frijoles Pinquitos de la Olla and the refritos therefrom; Jalapenos Curtidos; etc etc.
Original review:
This book is a definite keeper for me. I love that he gives information to make basically everything from scratch, including masa. I haven't done it yet, but I plan to. Many of the components can be made ahead of time, and all the steps seem accessible for a home cook with two young kids (hi). Time consuming, but it seems like spending a bit of time on a weekend will set you up to cook many good things during the week.
So far I've tried the jalapenos curtidos (great) and the salsa crudo (also great); the carnitas were not to be, not because of the recipe, but because the pork was off. I plan to cook many more dishes from this book in the coming weeks.
October 18, 2019
A very exciting cookbook. It takes a bit of time to gather the ingredients, but then you are able to create great salsa's, taco's, spice mixes and anything you can imagine. The book also contains a section on chilis and spices, which helps to understand why chilis are crucial to Mexican cuisine. Don't scroll through this book when you're hungry, as the pictures are mouthwatering.
August 2, 2017
Excelente! I checked this out at the library but I will definitely be buying this! Many of these recipes are similar to the ones my mom has made in our family, but want to have this close to home to refer to, adding to my collection of cookbooks.
March 13, 2017
"Mexican food is, at heart, a labor-intensive style of cuisine from a hardworking people.”
I could tell this cookbook was a labor of love! Gonzalo Guzmán is a partner and chef of two Nopalito restaurants in San Francisco. They serve "fresh, one-of-a-kind, Mexican-by-the-way-of-California food.” With this book, you can cook the flavors of Nopalito in your own kitchen.
"Creating everything from scratch is the true secret to re-creating the complex flavors and true Mexican cuisine.”
Guzmán recommends making as much as you can from scratch for maximum flavor. Masa-based ingredients are featured in many of the recipes and one of the key recommendations is to make your own masa from nixtamalized corn. Masa can be used to make homemade corn tortillas, chips, tostadas, and more. Since not everyone will have the time or inclination to do this, there are also tips for using store-bought masa harina. Store-bought corn tortillas are also an option. I liked that Guzmán recognizes that this cookbook will be read by many home cooks who aren’t familiar with Mexican cuisine. The tone of this cookbook is so motivating. You're encouraged to experiment and personalize the dishes to your own tastes and product availability. Most of the recipes can be made with tools that most home cooks will already have, but there’s also a list of specialized tools and their tasks.
The “Background and Basics” section also features detailed information about other pantry essentials, some that were more familiar to me than others. I always pass by the dried chile and cactus leaf displays at the store, but I'm excited to try them now that they don't seem so mysterious. I’m still on the hunt for banana leaves! Dried chiles are an important part of Mexican cuisine, so there’s a helpful list of chiles--their flavor profiles, how to use, and helpful hints for purchasing. There are recipes for ingredients that I had never considered making from scratch before, such as dried spices, crema, and chipotles in adobo sauce.
"Although some recipes are admittedly longer, more laborious, and more capable of feeding a small army than others, the most difficult part about making them--or any Mexican food--is getting over the mental hump it takes to try."
After Backgrounds and Basics, there are four more sections:
Small Plates - “Casual everyday meals,” like ceviche, salad, quesadillas, tacos, tamales, empanadas, tostadas, etc.
Big Plates - Large feasting meals for weekends and special occasions, like chilaquiles, soups, carnitas, enchiladas, etc.
Drinks & Desserts - Refreshing alcoholic and non-alcoholic beverages, flan, churros, etc.
Nopalito Salsas - Seventeen unique salsa recipes with information about flavor, spiciness, and best uses.
Many of the entrees are familiar sounding, but they're all much different than the Tex-Mex I’m used to cooking and eating. All recipes are listed by their Spanish name, followed by their English name. When applicable, a suggested salsa and side dish are listed with the recipe. So many recipes are freely available online these days, but they tend to be hit-or-miss. I love the detailed recipes written by professional chefs—they teach me techniques that I can use in other recipes. The Nopalito recipes are so well-written and easy to follow. The photos are so mouthwatering that I had to go to my nearest Mexican restaurant immediately after flipping through the pages. (That's what I get for reading a cookbook at lunchtime!)
I’m looking forward to trying the Nopalito versions of food I already love, plus many new-to-me ones: Fried Empanadas with Squash Blossoms, Red Chilaquiles with Scrambled Eggs, Adobo-Rubbed Trout in Banana Leaves, Chicken Enchiladas with Mole Poblano, and Vegetable Enchiladas with Cilantro Salsa. I really want to try the carnitas recipe, but I’m a little anxious about using lard!
"What might be considered as more work at first glance can easily become second-nature once you see that the difference in flavor is worth it.”
Nopalito is a motivating and well-written cookbook, that I highly recommend for adventurous home cooks!
__________________
I received this book for free from Netgalley and Ten Speed Press. This does not affect my opinion of the book or the content of my review. The publication date is April 11, 2017.
December 28, 2016
Disclaimer: I received a free ecopy via NetGalley in exchange for an honest review.
I love Mexican food. This hasn't always been the case. I feel like this book showcases a lot of what has drawn me into the cuisine over time. There are a lot of bold flavors and simple recipes that taste great.
Guzmán clearly loves this cuisine and wants to share that love with others. He shares stories about how he grew up around food and which dishes are his favorites. There is a bit of leeway with these recipes too. They might be presented one way with notes about how he has changed the recipes to fit the region he is cooking in.
The best part about it is that all of the recipes are clearly authentic. This starts with instructions on making tortillas at home, an overview of commonly used peppers (fresh and dried), and branching out from the expected Mexican dishes. He draws from recipes found throughout Mexico, so it is not simply a regional cookbook. I found this more interesting because it shows off how varied the ingredients and tastes can be.
I've only read a couple other Mexican cookbooks before, but I would place one at the top of the pile. It has so much that can be useful to beginning and experienced cooks, and presents it in a way that did not feel intimidating at all.
I love Mexican food. This hasn't always been the case. I feel like this book showcases a lot of what has drawn me into the cuisine over time. There are a lot of bold flavors and simple recipes that taste great.
Guzmán clearly loves this cuisine and wants to share that love with others. He shares stories about how he grew up around food and which dishes are his favorites. There is a bit of leeway with these recipes too. They might be presented one way with notes about how he has changed the recipes to fit the region he is cooking in.
The best part about it is that all of the recipes are clearly authentic. This starts with instructions on making tortillas at home, an overview of commonly used peppers (fresh and dried), and branching out from the expected Mexican dishes. He draws from recipes found throughout Mexico, so it is not simply a regional cookbook. I found this more interesting because it shows off how varied the ingredients and tastes can be.
I've only read a couple other Mexican cookbooks before, but I would place one at the top of the pile. It has so much that can be useful to beginning and experienced cooks, and presents it in a way that did not feel intimidating at all.
December 14, 2017
I’m lucky enough to be only a two hour drive from Nopalito, in San Francisco, but I still leaped at the chance to review the cookbook, and to bring some of the food-love home to my own kitchen. I’m a big fan of many of the small plates (I especially recommend any of the salads, the empanadas, and the gorditas), but the biggest lure of this beautiful new cookbook was a chile spattered weekend spent working my way through the salsa chapter.
And now that I’ve got a fridge full of colorful salsa, I’ve got a beef shoulder just asking to to be a lovely stew, and then I want to get my hands on some pork belly skin to make the quesadillas rojas con chicharrones…
Thanks for the advance read of this inspiring and fun-filled cookbook.
And now that I’ve got a fridge full of colorful salsa, I’ve got a beef shoulder just asking to to be a lovely stew, and then I want to get my hands on some pork belly skin to make the quesadillas rojas con chicharrones…
Thanks for the advance read of this inspiring and fun-filled cookbook.
July 5, 2017
Great cookbook! After looking through all the recipes in the cookbook, I feel that I can totally make a lot of them at home. It has lots of pictures of dishes, as well as demonstrations like how to make tamales. I also love how the pages fall flat which is so essential to using the book when cooking!
My book club's food theme was Mexican, so I needed to make Mexican food. I made 4 dishes and one cocktail from the book. I made Escabeche Rojo (Pickled Red Onions), Arroz Mexicano (Mexican Rice), Frijoles Pinquitos Refritos (Refried Pinquito Beans) from dried beans, and Tostadas de Tinga Poblana (Chicken Tinga Tostadas). I also made the El Diablo cocktail which had tequila, lime juice, ginger beer and crème de cassis. All the recipes turned out well. We enjoyed everything, but the standout was the refried beans. Everyone loved this dish. It only has a few ingredients, so you have to buy great quality beans if you want it to taste great. I bought the Rancho Gordo beans he recommended and cooked it in my Dutch Oven for a little less than 1.5 hours, let it sit overnight in the fridge and then "refried" it the next day. Love the color and texture of pinquinto beans. Definitely better than pinto beans.
I'm so inspired to make my own tortilla with homemade masa from real corn, not corn flour. There seems to be places in the Bay Area where you can buy the blue and yellow corn for making masa. It doesn't look that difficult judging from the pictures in the book.
If you love Mexican food, buy this book! It'll be an indispensable addition to your cookbook collection.
My book club's food theme was Mexican, so I needed to make Mexican food. I made 4 dishes and one cocktail from the book. I made Escabeche Rojo (Pickled Red Onions), Arroz Mexicano (Mexican Rice), Frijoles Pinquitos Refritos (Refried Pinquito Beans) from dried beans, and Tostadas de Tinga Poblana (Chicken Tinga Tostadas). I also made the El Diablo cocktail which had tequila, lime juice, ginger beer and crème de cassis. All the recipes turned out well. We enjoyed everything, but the standout was the refried beans. Everyone loved this dish. It only has a few ingredients, so you have to buy great quality beans if you want it to taste great. I bought the Rancho Gordo beans he recommended and cooked it in my Dutch Oven for a little less than 1.5 hours, let it sit overnight in the fridge and then "refried" it the next day. Love the color and texture of pinquinto beans. Definitely better than pinto beans.
I'm so inspired to make my own tortilla with homemade masa from real corn, not corn flour. There seems to be places in the Bay Area where you can buy the blue and yellow corn for making masa. It doesn't look that difficult judging from the pictures in the book.
If you love Mexican food, buy this book! It'll be an indispensable addition to your cookbook collection.
April 17, 2019
Beautiful pictures, beautiful writing, and beautiful recipes. Made me appreciate the hard work that goes into making each dish. Makes you wonder why Mexican food isn't regarded as highly when there are so many techniques used and time consumed to make a "simple" dish.
May 8, 2018
Easy to follow recipes, and easy to find ingredients. You can't beat that!
August 5, 2017
wonderful story about rising through the restaurant ranks...especially in SF!
January 2, 2021
Oh man, this book.
September 3, 2018
I have been pouring over this book for a few months. I've eaten at the restaurant in SF a few times, when I'm down to visit family, so I know the food in the restaurant is amazing (I am in love with the Totopos! simple but so delicious. I really wish they had this butternut squash empanada with pumpkin seed mole that my mother had once, but that seems like it was just a special). Unfortunately I have found that while I love some restaurants, I am disappointed in the cookbook as I can't get the same results. Not so with this one.
This last weekend I finally got around to making some of the dishes for a party. I made the Tacos de Cochinita, Frijoles de Negro(except I soaked them overnight with ACV), Picadillo (minus the potatoes) and some chili oil for veggie tacos (I didn't have cascabel chiles so I just used the guajillo type). Every one of them turned out tasty but by far my favorite was the pork taco (cochinita). With a little bit of hot sauce it was perfect and better than most restaurants around where I live!!
So far I'm not regretting my purchase at all!
This last weekend I finally got around to making some of the dishes for a party. I made the Tacos de Cochinita, Frijoles de Negro(except I soaked them overnight with ACV), Picadillo (minus the potatoes) and some chili oil for veggie tacos (I didn't have cascabel chiles so I just used the guajillo type). Every one of them turned out tasty but by far my favorite was the pork taco (cochinita). With a little bit of hot sauce it was perfect and better than most restaurants around where I live!!
So far I'm not regretting my purchase at all!
January 15, 2019
Beautifully illustrated, Napolito is part documentary of Mexican grandmother's cooking and part cookbook, delving into the art of not just homemade tortillas but homemade masa.
It is a story of growing up and trying to capture the goodness of rural, Mexican fare, in an urban, U.S. restaurant kitchen.
These are mostlynaccessivle recipes to the home cook with a solid knowledge of the local Mexican market. The flavors are cold, chile based, and brightly layered both visually and texturally.
And the tacos are fantastic.
It is a story of growing up and trying to capture the goodness of rural, Mexican fare, in an urban, U.S. restaurant kitchen.
These are mostlynaccessivle recipes to the home cook with a solid knowledge of the local Mexican market. The flavors are cold, chile based, and brightly layered both visually and texturally.
And the tacos are fantastic.
December 14, 2017
I am sure there are lots of great tasting recipes in this book. I'll even try and make some. But my biggest complain is the lack of photos of food being prepared or even the finished product Cookbooks scream for photos!
August 15, 2017
I think I would eat every single thing in this book, so I'm definitely going to need to visit Nopalito some time. I don't know if I'll ever make anything from this book, but they did a great job explaining ingredients and techniques. Also, this is CHOCK full of yummy food pics.
November 9, 2018
A very good book about Mexican cooking and the different equipment you could use to make the process easier. Now the recipes in the book are easy to follow and the author traditional and also some with a twist on them. Now I grew up cooking but not Mexican food until I married into my wife’s family, and one thing I have noticed is that each family is different in their cooking. One thing that is the same as in this book is when making salsas and how the flavor changes with how you prepare the chilies. Either by roasting them, boiling everything in a pot and peeling everything and then putting it all in a blender, or making it raw. My wife’s noni made it all of these ways and this book goes into it as well. The only thing that was different was that she never used a tortilla press she always made them with her hands, and in the book he suggests that by having one will make the process go faster. The recipes are easy to follow and the stories with the chapters were a good touch also, with good photos this is an excellent book all around. I received this book from Netgalley.com I gave it 5 stars. Follow us at www.1rad-readerreviews.com
February 23, 2019
This delightful cookbook contains a variety of recipes from salsas to postres (desserts), from numerous regions throughout Mexico and Central America. The book also contains lots of instructions, from making your own masa (a backbone to many Mexican foods and beverages), to explaining the tools traditional cooks use to achieve optimal results. Chef Gonzalo Guzmán takes the reader through wonderfully varied recipes that exceed the standard burrito, fajita and taco plates with rice and beans that dominate menus north of the border. Whether it’s Ensalada de Nopales (Cactus Leaf Salad) or Empanadas de Flor de Calabaza (Fried Empanadas with Squash Blossoms), from Panuchos de Pollo (Black Bean-Stuffed Tortillas with Shredded Chicken) to Agua de Jamaica (Hibiscus and Valencia Orange Agua Fresca), readers are sure to find something interesting and flavorful to grace their tables. There are standard recipes, of course, but the real stars are the lesser-known selections. This cookbook would be a welcome addition to any cook’s library.
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December 22, 2020Did anyone else find the Mexican wedding cookie recipe to be off? I was confused by toasting the flour for 20 mins and also baking the cookies for 30mins. This stood out to me as odd but I followed the directions anyway and they were not good. Very burnt in fact. I was wondering if maybe I had been given a version of book that had a typo. Also found 3/4 of teaspoon to be weird so I went with full teaspoons. I’ve never heard of such small cookies being baked for so long. Obviously my second go at it I adjust the bake times & some measurements myself and it came out perfectly. Over all I love this cook book and all the imagery but it is definitely a complex book. Not the best for beginners.
September 8, 2017
NOTE: I received this book curtesy of NetGalley and Ten Speed Press in exchange for an honest review.
Honestly I have never had real Mexican food before. I am not referring to the imitation taco's, nacho's served at our local franchise restaurants.
I do wish that I was able to obtain the ingredients as the recipes look divine and filled to the brim with flavor. The photographs and step by step instructions make you feel as if you will be able to replicate these traditional dishes with ease.
Honestly I have never had real Mexican food before. I am not referring to the imitation taco's, nacho's served at our local franchise restaurants.
I do wish that I was able to obtain the ingredients as the recipes look divine and filled to the brim with flavor. The photographs and step by step instructions make you feel as if you will be able to replicate these traditional dishes with ease.
January 5, 2023
Gorgeous book. I was hungry the entire reading- I’ve spent time enough eating in the restaurant to know how very good it is.
Wishlist items (and this is true of most all restaurant cookbooks) more pointers and guides to make cooking the recipes at home more accessible and doable.
I was selfishly bummed a few recipes weren’t there- Champurrado for starters. But very excited by what is.
Making the picadillo this weekend and totally running to the strawberry horchata when strawberry season comes again.
Wishlist items (and this is true of most all restaurant cookbooks) more pointers and guides to make cooking the recipes at home more accessible and doable.
I was selfishly bummed a few recipes weren’t there- Champurrado for starters. But very excited by what is.
Making the picadillo this weekend and totally running to the strawberry horchata when strawberry season comes again.
May 23, 2020
I think this is an excellent Mexican cuisine cookbook, perhaps a bit over the top in terms of preparing things for my taste (I am comparing it to another cookbook I have delved into of late, which is more Tex Mex, but also more straight forward to cook from). There is also (a plus) an inventive cocktail section, which we have been exploring.
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January 26, 2021Made the shrimp enchiladas, which were really good. I wish the peppers had been easier to find, and that I wasn't cooking in a studio apartment with a girlfriend who's kind of allergic to peppers, but other than that...delicious!
May 14, 2022
Awesome
Easily the best cookbook for Mexican food I've ever seen. Cooked my way through 95% of it and all the food is spot on. The educational value of foods from various regions of Mexico is an added bonus. Ever get a chance to eat at his restaurants it's a must!
Easily the best cookbook for Mexican food I've ever seen. Cooked my way through 95% of it and all the food is spot on. The educational value of foods from various regions of Mexico is an added bonus. Ever get a chance to eat at his restaurants it's a must!
September 28, 2024
I look forward to trying the salsa and sauce recipes in particular. It makes me want to make masa from scratch even though it’s probably not in the cards for me. Luckily the book offers options for non-scratch cooks as well.
December 13, 2018
Great recipes. Some are time consuming but everything is delicious.
December 28, 2018
probably the best book i have read on Mexican food and cooking.
January 27, 2019
Lovely photos and stories. I wish I lived closer to the restaurants to try his amazing food.
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