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Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando

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Notes about this book

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Notes about Recipes in this book

  • Queso fresco

    • SheilaS on April 11, 2018

      I thought 1.25 cups of distilled white vinegar for 12 cups of milk was excessive as it's about twice as much as I use when making paneer or homemade ricotta. Well, guess what? This isn't ricotta - it's a tangy and delicious queso fresco, perfect for topping many of the dishes in this book. I'm glad I trusted the recipe here!

  • Nopalito spices

    • SheilaS on April 25, 2018

      For my taste buds, equal weights of de arbol and guajillo chiles results in a very spicy mixture. I dialed back on the arbol chiles significantly.

  • Crema

    • SheilaS on April 11, 2018

      I always used to buy crema for use in Mexican recipes. It does last a long time but I love being able to mix up what I need with just yogurt, lime juice and salt - all ingredients I always have on hand - and it tastes fresher, too. I like this with a little more lime juice and about half the amount of salt as called for in the recipe.

  • Pickled red onions (Escabeche rojo)

    • SheilaS on April 11, 2018

      Nicely flavored pickled onions. I was worried that the amount of liquid (6 Tbsp) wasn't going to be enough to "pickle" 4 cups of sliced onions but it worked perfectly as the onions give off a lot of their own liquid once they hit the pan and then even more as they sit and cool.

    • southerncooker on May 06, 2018

      Great flavor but the haberano sure gave them a lot of heat.

  • Pickled jalapeños (Jalapeños curtidos)

    • SheilaS on May 15, 2018

      Delicious flavors here. I will certainly keep these and the Salsa Escabeche they go into in my fridge.

  • Guacamole

    • SheilaS on April 11, 2018

      Nice guacamole. Easy to balance the flavors to taste.

    • southerncooker on May 06, 2018

      Wasn't sure I'd like the addition of tomatillos in my guac but this was delicious.

  • Hot Oaxacan and Jack cheese dip with chorizo and cactus (Queso flameado con chorizo y nopales)

    • southerncooker on May 06, 2018

      Mexican chorizo I got was super spicy. The dip had a great flavor. I had to get jarred cactus though since none of the stores here had fresh ones. I did make sure to get ones with no other add ins and no vinegar.

    • patioweather on May 07, 2018

      Everyone loved this and it was quite easy. The cheese hardens pretty quickly, how, so serve it immediately.

    • SheilaS on May 15, 2018

      I liked the flavors of this but as others have noted, it hardens up very quickly so it's hard to serve. I used soy chorizo from Trader Joe's and it worked well.

  • Little gem salad with apples and jalapeño vinaigrette (Ensalada de luchuga con manzana)

    • joyous on June 05, 2018

      This salad was fussy and the end product wasn't that impressive (though I did take a few shortcuts such as tortilla chips rather than fry tortilla strips and didn't smoke the jalapeno). The dressing lacked flavor (perhaps because I didn't smoke).

  • How to smoke jalapeños on a stovetop (without a smoker)

    • SheilaS on April 25, 2018

      I had problems with this method. With small wood chips that have been soaked for 30 min, it's quite difficult to get them to light with just a small lighter.

  • Toasted corn with crema, ground chile, and queso fresco (Esquite tostado con crema y queso)

    • vickster on May 30, 2018

      Very good way to cook corn, and the Pico de Gallo and Crema are great additions.

  • Asparagus quesadillas with salsa cilantro (Quesadillas de esparagos con salsa de cilantro)

    • SheilaS on April 25, 2018

      I usually make quesadillas with flour tortillas so it was interesting to use corn here and also an unexpected filling. I thought these were very good and the recommend cilantro salsa is super easy and a good match.

    • patioweather on March 20, 2018

      I've eaten a lot of quesadillas in my life, but this is my first with asparagus. I am not a huge asparagus fan but had a bunch leftover so I decided to give it a try. Glad I did, because I loved it. When combined with the onions, the asparagus takes on a more caramelly flavor that compliments the cheese.

  • Ground beef tostadas (Tostadas de picadillo)

    • landsendsf on August 26, 2017

      Another great recipe from this book. I cut back on the chile to bring the heat down. The recipe calls for a lot of carrot, which lends a pretty sweet flavor the final result. Next time, I might adjust the carrot/potato ratio to be a bit more balanced.

    • southerncooker on May 01, 2018

      A hit with my family. Hubby said you can make this again. Son wants me to leave out carrots next time or at least add a lot less. Neither him or his dad are fans of cooked carrots. I think I will also add more potato next time.

  • Mexican rice (Arroz Mexicano)

    • southerncooker on May 22, 2018

      I used brown basmati rice and it took twice as long to cook as the recipe stated and I did have to add more water. It turned out delicious but my family said they prefer the Spanish rice their grandma made better.

  • Braised black beans (Frijoles negros de la olla)

    • southerncooker on May 22, 2018

      Husband loved this. We liked this version with the addition of apple cider vinegar, jalapeno and onion. I couldn't the suggested bean and mine took a little longer to cook but delicious end result. I used the stove top method.

  • Huevos de caja

    • southerncooker on May 14, 2018

      Halved this recipe for my breakfast. Delicious.

    • SheilaS on April 25, 2018

      A corn tortilla is cooked in a little oil until crisped on both sides, topped with refried black beans, a poached egg, salsa cilantro and cheese, then broiled briefly to melt the cheese. I added some leftover asparagus from the asparagus quesadillas. It's tasty but a little awkward to eat directly out of the skillet as the tortilla really needs a knife.

  • Carnitas

    • southerncooker on May 06, 2018

      My pork was around 8 lbs. instead of 5 and had a bone in it. Couldn't find any boneless. I did a pretty good job of getting it cut up anyway. I used the 4 lbs. of lard called for (nice to know there's no trans fat in lard) but ended up adding some cooking time to get them tender. First cook was about 2 hours then I bumped up the heat for another 10 min. before slowing it down and adding the milk and beer which I then cooked for another 20 minutes. I put meat in fridge until supper time then put the meat on a sheet pan and in oven to crisp it up. So tender and delicious. I did make one adjustment I didn't add the cinnamon stick to my cheese cloth bundle. We're not big on cinnamon in savory dishes and I've rendered some dishes uneatable to my family by trying to add cinnamon to savory dishes so I just don't do it.

  • Red shrimp enchiladas (Enchiladas rojas de camarón)

    • kitchenclimbers on July 07, 2017

      So good! I couldn't find mulato or guajillo chiles for the salsa so I used all anchos and a couple of Árbol chiles for some heat. Still delicious although I do want to try it with the correct chiles. I used store bought tortillas instead of making my own.

  • Vegetable enchiladas with cilantro salsa (Enchiladas vegetarianas)

    • Maaseelulu on May 13, 2018

      This recipe was great. I didn't expect it to taste as great as it did with the veggies. I will be making these over and over again. I used La Tortilla Factory corn tortillas as regular grocery store tortillas are so disappointing. The only change I made was to broil the tomatillos and peppers instead of boil them for the sauce.

  • Stewed pork ribs and cactus with salsa verde (Costillas de puerco en salsa verde con nopales)

    • southerncooker on May 22, 2018

      I used jarred cactus since I couldn't find the fresh. This was delicious. My family loved it.

  • Sliced cabbage salad (Ensalada de repollo)

    • southerncooker on May 06, 2018

      Perfect slaw to side to go with the carnitas from page 156.

  • Strawberry limeade (Limonada de limón y fresa)

    • southerncooker on May 06, 2018

      Son said best limeade he's ever tasted. All of us who drank it agreed.

  • Hot chocolate with chiles (Chocolate con chiles)

    • SheilaS on May 15, 2018

      Very rich and chocolate-y!

  • Killer bee

    • SheilaS on April 10, 2018

      I thought this was a delicious variation on the classic Bees Knees cocktail!

  • El diablo

    • SheilaS on April 25, 2018

      Nopalito's El Diablo recipe uses less cassis than other versions I've seen and it's more refreshing to my taste. One of my favorite cocktails from the book.

  • Margarita

    • SheilaS on April 25, 2018

      Nice margarita. Just a touch of agave nectar to balance the tartness of the lime juice.

  • Mezcal paloma

    • SheilaS on April 11, 2018

      Great mescal version of the Paloma. The Cynar adds a welcome complexity.

    • danaclaire on April 26, 2018

      This version of a Paloma is a revelation- especially the unexpected twist of the cynar

  • Blanco rojo

    • SheilaS on April 12, 2018

      This is a nice variation on the Jasmine with the same grapefruit-like flavor even though there's no grapefruit in the drink. As written, it's a little sweet for my taste so I like to reduce the agave syrup.

  • Mexican coffee

    • SheilaS on April 25, 2018

      This coffee reminded me of one I used order at a favorite Mexican restaurant. I thought the orange zest in the whipped cream was a nice touch.

  • Bloody Maria

    • SheilaS on April 25, 2018

      This a tequila Bloody Mary that includes orange juice and smoked jalapeño vinegar. The instructions say to smoke the jalapeños for 3 hours which is a very long time to smoke a small vegetable that's already cut in half. I went for just one hour. It then says to blend the chiles in enough apple cider vinegar to cover. That gave me about 1/2 cup of a paste-like consistency. The recipe calls for 1 cup of this so I added more vinegar to make up the volume. It was still quite thick. The chiles and the resulting vinegar smelled deliciously smoky but it was also overpoweringly bitter and overwhelmed the cocktail for me. I think it has potential so I'll be interested to see what others think of this.

  • Mexican wedding cookies (Polvorones)

    • landsendsf on August 26, 2017

      Really tasty cookies...but the baking times are way off. My recommendations: Toast the almonds for 8-10 minutes max; pull them when they get fragrant. And the baking time was closer to 18 minutes for me...way short of the 30 minutes in the recipe. Otherwise, I followed the rest of the directions faithfully. It's a great recipe with really delicious results.

  • Coffee and milk popsicles (Paletas de café con leche)

    • SheilaS on April 11, 2018

      After straining the coffee-piloncillo mixture, I could see there was still a lot of sediment so before adding the cream, I filtered it through my Aeropress to reduce the grit factor. Just my personal preference. These absolutely remind me of drinking café con leche in Mexico.

  • Chocolate-cinnamon popsicles (Paletas de chocolate)

    • SheilaS on April 10, 2018

      These are truly chocolate popsicles - not chocolate flavored pops or fudgesicles - like eating frozen chocolate! I thought this recipe was interesting as it doesn't include any sort of dairy or nut milk - just bittersweet chocolate, cocoa, sugar and water. The cinnamon sticks are infused into the water and strained out. The cinnamon flavor didn't come through as much as I would have liked. Next time, I may use more cinnamon and infuse it longer. Maybe make a cinnamon-simple syrup instead of just infusing into water.

  • Lime sherbet popsicles (Paletas de limón con crema)

    • southerncooker on May 22, 2018

      We didn't like these quite as much as the strawberry popsicles but they were still good and grandson loved them. The rest of us thought they'd have been better without the lime zest.

  • Strawberry popsicles (Paletas de fresas)

    • SheilaS on April 25, 2018

      These pops are almost pure fruit and will be as delicious as the strawberries you use. I dialed back on the agave nectar because my berries were very sweet.

    • southerncooker on May 14, 2018

      These were a hit. So refreshing on a hot day. My grandson loved them as we all did.

  • Spicy mango popsicles (Paletas de mango con chile)

    • SheilaS on April 25, 2018

      Lots of fruit in these pops. I dialed back the agave syrup by about 1/3. I also went light on the chiles in the pops and served them with Tajín for dipping. If you want to eliminate the chiles entirely, I'd add an oz or 2 of lime juice to contrast with the sweetness of the mango.

  • Salsa macha

    • SheilaS on April 12, 2018

      This salsa is really flavorful - like a spicy nut butter! Putting 12 chiles de árbol in 3/4 cup of salsa is going to be hot. If you are concerned about the spice level, go ahead and roast and soak all the chiles but reserve some of of the de árbol chiles and add them to taste once you get the chiles and sunflower seeds puréed.

  • Salsa cilantro

    • SheilaS on April 12, 2018

      This is an very easy, fresh tasting tomatillo salsa. My tomatillos were ready to fall apart after simmering for 15 min so next time, I will keep a better eye on them. If the heat level is a concern, you can cut up the jalapeño before blending and add it to taste. This salsa is called for in the asparagus quesadillas and the huevos de caja

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  • ISBN 10 0399578285
  • ISBN 13 9780399578281
  • Linked ISBNs
  • Published Apr 11 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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.



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