Nopalito: A Mexican Kitchen [A Cookbook]

"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, Michoacan, the Yucatan, 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"--

Publisher Marketing: Background and Basics: From Mexico to Your Kitchen In the Mexican Kitchen 3 Building the Mexican Pantry 7 A Few House Recipes 31 Queso Fresco 32 Nopalito Spices 35 Crema 35 Teleras 36 Mexican Sandwich Rolls Cemitas 38 Sesame Sandwich Rolls Escabeche Rojo 39 Pickled Red Onions Jalapeños Curtidos 39 Pickled Jalapeños Curtidos "Para Tacos" 40 Pickled Vegetables Chipotles Adobados 42 Chipotles in Adobo Sauce Mayonnaise 43 Maiz para Pozole 43 Hominy Chorizo Oaxaqueño 44 Spiced Peanuts 45 Recommended Tools (and someextras that are nice to have) 46 Platillos Pequeños (Small Plates) Ceviche Nayarita de Camarón 54 Shrimp Ceviche from Nayarit Ceviche de Camarón y Cangrejo à la Mexicana 57 Shrimp and Crab Ceviche with Tomatoes, Onions, and Jalapeños Ceviche de Pescado con Chile Guajillo 60 Halibut Ceviche with Red Chiles Ceviche Verde de Pescado y Calamari 61 Green Ceviche with White Fish and Calamari Garbanzos con Chile 63 Fried Chickpeas with Chili Powder Totopos con Chile 64 Baked Tortilla Chips Tossed with Spicy Salsa de Árbol Guacamole 69 Queso Flameado con Chorizo y Nopales 70 Hot Oaxacan and Jack Cheese Dip with Chorizo and Cactus Ensalada de Frutas 73 Fruit Salad with Chile and Lime Ensalada de Nopales 74 Cactus Leaf Salad Ensalada de Pepinos y Verdolagas 77 Cucumber and Purslane Salad Ensalada de Lechuga con Manzana 78 Little Gem Salad with Apples and Jalapeño Vinaigrette Esquite Tostado con Crema y Queso 81 Toasted Corn with Crema, Ground Chile, and Queso Fresco Quesadillas con Repollo de Bruselas 82 Quesadillas with Brussels Sprouts and Cascabel Chile Oil Quesadillas de Esparagos con Salsa de Cilantro 85 Asparagus Quesadillas with Salsa Cilantro Quesadillas Rojas con Chicharrónes 86 Crispy Red Quesadillas with Braised Red Pork and Pork Rinds Tacos de Cochinita 91 Marinated Shredded Pork Tacos Tacos de Pescado al Pastor 95 Fish Tacos Marinated in Adobo Tamales de Amarillo con Camote 96 Sweet Potato Tamales with Mole Amarillo Tamales de Birria con Pollo 103 Tamales with Stewed Chicken Tamales Empipianados 106 Tamales with Red Spiced Sunflower Seed Mole Empanadas de Deshebrada de Res 108 Fried Beef Empanadas Empanadas de Camarón 110 Fried White Shrimp Empanadas Empanadas de Flor de Calabaza 111 Fried Empanadas with Squash Blossoms Gorditas de Papas con Chorizo 113 Potato Gorditas with Chorizo Huaraches de Huitlacoche y Hongos 114 Blue Corn Huaraches with "Corn Truffle" and Mushrooms Tostadas de Picadillo 117 Ground Beef Tostadas Tostadas de Tinga Poblana 118 Chicken Tinga Tostadas Panuchos de Pollo 121 Black Bean-Stuffed Tortillas with Shredded Chicken Arroz Mexicano 122 Mexican Rice Frijoles Pinquitos de la Olla 125 Braised Pinquito Beans Frijoles Pinquitos Refritos 126 Refried Pinquito Beans Frijoles Negros de la Olla 126 Braised Black Beans Frijoles Negros Refritos 127 Refried Black Beans Vegetales con Aceite de Chile Cascabel 128 Roasted Vegetables in Cascabel Chile Oil Platillos Fuertes (Big Plates) Chilaquiles Rojos con Huevos 135 Red Chilaquiles with Scrambled Eggs Huevos de Caja 136 Frijoles Puercos con Huevos 139 Pork-Braised Butter Beans with Scrambled Eggs Machaca de Camarón con Huevos 140 Smashed Shrimp with Eggs and Salsa Guisado de Res de Pasilla 141 Stewed Beef with Pasilla Chiles Caldo Tlalpeño con Pollo 143 Clear Chicken and Vegetable Soup from Tlalpeño Pozole Rojo 144 Red Pork Soup with Hominy Sopa de Pollo con Fideos 147 Chicken Soup with Fried Noodles Tesmole de Mariscos 148 Spicy Seafood Soup Birria al Res 151 Short Rib Stew Bisteces à la Mexicana 153 Mexican-Style Stewed Steak Carne Asada con Chorizo 155 Grilled Steak with Chorizo Carnitas 156 Trucha Adobada en Hoja de Plátano 159 Adobo-Rubbed Trout in Banana Leaves Tortas Pambazos 160 Salsa-Dipped, Griddled Chorizo and Potato Sandwiches Tortas de Chilorio 163 Adobo-Braised Pork Sandwiches Cemita Poblana de Milanesa 164 Breaded Chicken Sandwiches with Sesame Rolls Enchiladas Rojas de Camarón 167 Red Shrimp Enchiladas Enchiladas de Mole Poblano 170 Chicken Enchiladas with Mole Poblano Enchiladas Vegetarianas 174 Vegetable Enchiladas with Cilantro Salsa Enmoladas de Coloradito 177 Tortillas in Mole Coloradito with Sesame and Onion Costillas de Puerco en Salsa Verde con Nopales 178 Stewed Pork Ribs and Cactus with Salsa Verde Ensalada de Repollo 179 Sliced Cabbage Salad Bebidas y Postres (Drinks & Desserts) Horchata 184 Agua de Jamaica 186 Hibiscus and Valencia Orange Agua Fresca Limonada de Limón y Gengibre 186 Ginger Limeade Limonada de Limón y Fresa 187 Strawberry Limeade Iced Café de la Olla 189 Mexican Spiced Iced Coffee Chocolate con Chiles 190 Hot Chocolate with Chiles Killer Bee 193 El Diablo 193 Margarita 194 Mezcal Paloma 197 Blanco Rojo 198 Mexican Coffee 198 Bloody Maria 201 Flan Napolitano 202 Churros Mexicanos 205 Polvorones 206 Mexican Wedding Cookies Camote Enmielado 209 Candied Sweet Potatoes Paletas de Café con Leche 210 Coffee and Milk Popsicles Paletas de Chocolate 210 Chocolate-Cinnamon Popsicles Paletas de Limón con Crema 213 Lime Sherbet Popsicles Paletas de Fresas 213 Strawberry Popsicles Paletas de Mango con Chile 213 Spicy Mango Popsicles Nopalito Salsas Salsa Macha 218 Salsa Cilantro 218 Habanero Salsa 221 Salsa de Morita con Tomatillo 221 Salsa de Morita 222 Salsa Frita de Árbol 222 Salsa Cruda 223 Salsa Frita de Guajillo 227 Salsa de Tomatillo y Jalapeño 227 Salsa Escabeche 228 Salsa Borracha 228 Salsa Chiltomate 230 Salsa de Serrano y Tomatillo 231 Salsa "Bufalo" 231 Salsa de Árbol 233 Salsa Guajillo 233 Pequin Hot Sauce 234 GRACIAS 237 Biographical Note : 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. Review Quotes : "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 Publisher Marketing : 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. Review Citations: Publishers Weekly 12/05/2016 (EAN 9780399578281, Hardcover) Library Journal 05/15/2017 (EAN 9780399578281, Hardcover) Shelf Awareness 05/16/2017 (EAN 9780399578281, Hardcover) Wilson Nonfiction Catalog 04/11/2019 (EAN 9780399578281, Hardcover)

Format: Hardcover | Pages: 256 | Publication Date: 2017-04-11