From acclaimed chef and cookbook author Reed Hearon comes this enticing book for the festive small foods or "little bites" of Mexico. Whether served as appetizers or in combination as a meal, these delicious dishes will bring an authentic Mexican accent to any table. Lavishly illustrated with full-color photos, and offering more than forty recipes, Bocaditos will bring home the true flavors of Mexico.
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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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