Bocaditos

by Reed Hearon

Book Overview

Fun and easy to prepare, "bocaditos" are flavorful small dishes enjoyed as snacks or appetizers, or served together as tapas to make a festive meal or party buffet. This collection features 40... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0811810097
• ISBN13: 9780811810098
• Release Date: January 1997
• Publisher: Chronicle Books (CA)
• Length: 119 Pages
• Weight: 1.05 lbs.
• Dimensions: 0.5" x 8.8" x 8.0"

Customer Reviews

Forget Tapas and dim-sum try some Bocaditos

Today, people are looking for a variety of ways to eat healthy or ways to loose weight. One of the best ways is a very old way of life for many people. The restaurant in Wilmington that I started took that approach with the idea of 'Tapas' a Spanish style of eating small dished or tidbits of food. In Mexico these small delicious dishes, often eaten throughout the day, are know as 'Bocaditos'. Bocaditos in Mexican means "little bites", and is the name of the newest cookbook by Reed Hearon published by Chronicle Books. Hearon, who has spent much time south of the border is the chef/owner of Rose Pistola, a critically acclaimed restaurant in San Francisco's North Beach and was named 1996 Chef of the Year by San Francisco Focus magazine. Bocaditos is not filled with a lot of recipes, it only contains just over 60, and nevertheless they are authentic and delicious. Since there are no appetizers, soups, main dishes, vegetable categories with bocaditos, they are broken down into four parts: Botanas, a 'plug or stopper' meant to plug the hunger at snack time; Antojitos, 'little whims' made from corn masa (the dough used to make tortillas); Mariscos, meaning seafood; and Basics, a readily assembled snack. Some of the botanas including are Spicy Pumpkin Seeds, Guero Chiles with Tuna, Broiled Cheese with Pipian Verde, Wild Mushrooms in Salsa Verde, and Grilled Corn with Huitlacoche Butter. Certain antojitos are Duck Flautas with Pipian Verde, Shrimp and Avocado Enchiladitas, Squash Blossom Quesadillas, Wild Mushroom Quesadillas, and Sweet Corn Tamales. The mariscos section contains Oysters with Pineapple Salsa, Shrimp Boca del Rio, Ceviche Tostadas, Clams with Red Chiles and Lime, and Crabs Salpicon. Some basics are Salsa Verde, Roasted Corn Salsa, Chipotle Rub, Sweet Potato Tortillas, and Corn Tortillas using Fresh Masa. Reed Hearon has taken the time to define many of the special ingredient names in Mexican cooking as well as recommending special equipment for the continuing Mexican cook. Mexican cooking uses a lot of blended herbs and spices, and the use of a spice mill to create the freshest blends is a great addition to any kitchen. An inexpensive coffee mill works great. A molcajete, a lava-rock mortar is a great tool to make many of the salsas and guacamole. The idea of this book is to make small meals throughout the day. A midmorning holdover, a small lunch, the cocktail hour after work and the ending of the day. Cooks may prefer to make one dish or several to mix and match throughout the day. Of course most of us may choose to just make a few at a time for a great lunch or family dinner, not to mention a great way to entertain. Since these are true and authentic recipes, many of the ingredients may only be found in local Mexican markets. If you enjoy Spanish tapas, or Oriental dim sum, then bocaditos may just be the perfect substitute. Bocaditos published by Chronicle Books is written by reed Hearon This small

There was Tapas and Dim Sum, now there's Bocaditos

Today, people are looking for a variety of ways to eat healthyor ways to loose weight. One of the best ways is a very old way oflife for many people. The restaurant in Wilmington that I started took that approach with the idea of 'Tapas' a Spanish style of eating small dished or tidbits of food. In Mexico these small delicious dishes, often eaten throughout the day, are know as 'Bocaditos'. Bocaditos in Mexican means "little bites", and is the name of the newest cookbook by Reed Hearon published by Chronicle Books. Hearon, who has spent much time south of the border is the chef/owner of Rose Pistola, a critically acclaimed restaurant in San Francisco's North Beach and was named 1996 Chef of the Year by San Francisco Focus magazine. Bocaditos is not filled with a lot of recipes, it only contains just over 60, and nevertheless they are authentic and delicious. Since there are no appetizers, soups, main dishes, vegetable categories with bocaditos, they are broken down into four parts: Botanas, a 'plug or stopper' meant to plug the hunger at snack time; Antojitos, 'little whims' made from corn masa (the dough used to make tortillas); Mariscos, meaning seafood; and Basics, a readily assembled snack. Some of the botanas including are Spicy Pumpkin Seeds, Guero Chiles with Tuna, Broiled Cheese with Pipian Verde, Wild Mushrooms in Salsa Verde, and Grilled Corn with Huitlacoche Butter. Certain antojitos are Duck Flautas with Pipian Verde, Shrimp and Avocado Enchiladitas, Squash Blossom Quesadillas, Wild Mushroom Quesadillas, and Sweet Corn Tamales. The mariscos section contains Oysters with Pineapple Salsa, Shrimp Boca del Rio, Ceviche Tostadas, Clams with Red Chiles and Lime, and Crabs Salpicon. Some basics are Salsa Verde, Roasted Corn Salsa, Chipotle Rub, Sweet Potato Tortillas, and Corn Tortillas using Fresh Masa. Reed Hearon has taken the time to define many of the special ingredient names in Mexican cooking as well as recommending special equipment for the continuing Mexican cook. Mexican cooking uses a lot of blended herbs and spices, and the use of a spice mill to create the freshest blends is a great addition to any kitchen. An inexpensive coffee mill works great. A molcajete, a lava-rock mortar is a great tool to make many of the salsas and guacamole. The idea of this book is to make small meals throughout the day. A midmorning holdover, a small lunch, the cocktail hour after work and the ending of the day. Cooks may prefer to make one dish or several to mix and match throughout the day. Of course most of us may choose to just make a few at a time for a great lunch or family dinner, not to mention a great way to entertain. Since these are true and authentic recipes, many of the ingredients may only be found in local Mexican markets. If you enjoy Spanish tapas, or Oriental dim sum, then bocaditos may just be the perfect substitute. Bocaditos published by Chronicle Books is written by reed Hearon This small dish cookbook is a nice addition to thos