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 authentic recipes for tasty dishes and accompaniments that are certain to add a lively Mexican accent to any table. 40 recipes. 24 color photos.
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Editorial Reviews
From Booklist
The profusion of Spanish words or Mexican and southwestern ingredients should not deter anyone from the pursuit of fashioning these snacks. Once again, with a few dozen recipes, San Francisco restaurateur Hearon offers experienced home chefs a real opportunity to make their own snacks, tapas, and bocaditos ("little mouths"). Knowledge of handling chiles and some experience in bread baking help, since many of the dishes--sopas, for instance--do depend on a facility with masa, the corn flour used for tortillas. On the other hand, just as many dishes represent quick hits from the hand to the stomach, including oysters with pineapple salsa and spicy pumpkin seeds. Barbara Jacobs
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
2.0 out of 5 stars
Yawn......,
By A Customer
Amazon Verified Purchase(What's this?)
This review is from: Bocaditos (Paperback)
Pretty pictures and really poor writing. Almost all the ideas worth making are also in more complete Mexican cooking books.
2 of 4 people found the following review helpful:
4.0 out of 5 stars
Forget Tapas and dim-sum try some Bocaditos,
By A Customer
This review is from: Bocaditos (Paperback)
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 dish cookbook is a nice addition to those who like the
concepts of tapas or dim sum. Not filled will an over abundance of
recipes, this book offers just the right amount of recipes to create
great meals
0 of 3 people found the following review helpful:
4.0 out of 5 stars
There was Tapas and Dim Sum, now there's Bocaditos,
By A Customer
This review is from: Bocaditos (Paperback)
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 those who like the concepts of tapas or dim sum. Not filled will an over abundance of recipes, this book offers just the right amount of recipes to create great meals
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