Nopalito

"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