Nopalito: A Mexican Kitchen: A Mexican Kitchen [A Cookbook] Hardcover – Illustrated, 11 April 2017

I have wanted an authentic Mexican cookery book for ages. This one fits the bill precisely. Mouthwatering recipes, which are easy to follow. Cactus paddles are a tad difficult to obtain in Essex though. I love this book.

Fantastic genuine recipies for Mexican cuisine not the usual tex-mex amalgam all the meals I've tried so far have tasted superb

Nice book

4.5☆ ReviewIf 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 CookiesThese 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.

This Mexican cookbook was not quite what I expected – it was much more. It opened up a new world of tastes, ingredients and food preparation styles, with a wonderful array of recipes.The first thing that strikes you about these recipes is the quantity and variety of chillies called for. In our local shops and supermarkets, chillies just come in red, green and (for something really exotic) Scotch Bonnet. So, it was quite clear that if I wanted to make any of these recipes properly, then I would have to go to the internet. Luckily, I was able to order a variety pack of Mexican dried chillies that seemed to cover most bases.The second thing was that most of the meats were boiled, and then added to the sauces. Most recipes that I was used to, would fry or roast the meats first, then add any liquid. Despite my initial doubts, the results were very tasty and tender, so I have learned some good new techniques.The third thing you notice is, that there is no recipe for “chilli con carne” – not anywhere! For non-Mexicans, “chilli con carne” IS Mexican food. This cookbook begs to differ.Chillies in hand, meat on the boil, I began to cook. I stuck mainly to the “small plates” and discovered some mouth-watering, and for me, quite exotic, recipes. My favourites were the “Tacos de Cochinitas”, the “Tamales de Birria con Pollo” and the “Tostadas de Picadillo”. The recipes tend to be quite involved, but most are achievable with a bit of effort. We didn’t always do the full recipe as listed. Quite often we would substitute bought tortillas, tacos etc. rather than making them from scratch. We also had some of the sauces on baked potatoes or pasta, or used left-over roasted fowl instead of fresh meat – all of which worked very well.I have only tried one of the fish recipes so far: “Tacos de Pescado al Pastor” with whole sea bass, which was very good, and I am very keen to try the Ceviche recipes.There is so much in this book that is new to me, and so much more that I want to try. I would recommend it to any adventurous cook, who wants to spice up their life a bit.I received this copy from the publisher via NetGalley in exchange for an honest review