Recipes from Nopalito

napolito-cookbook

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.

Two enchiladas de mole poblano on a white plate, topped with thinly sliced white onion.

Enchiladas de Mole Poblano

This Mexican classic boasts a depth of flavor that’s second to none. We can completely understand why it’s reserved for special occasions.

  • Quick Glance
  • 2 H
  • 4 H
  • 0