Photo: Ten Speed Press
by Barbara Sibley and Margaritte Malfy with Mary Goodbody
Photography by Lucy Schaeffer
Ten Speed Press -- 2009
Buy it on Amazon
Antojitos, as Barbara Sibley and Margaritte Malfy explain in their book of the same name, are small bites sometimes eaten as appetizers in Mexican cuisine and sometime just downed as a street snack to satisfy between-meals hunger pangs.
The owners of New York City's La Palapa have written a book that covers all manner of these spicy snacks -- from empanadas and tacos to ceviches and mole. Along the way, they give brief stories about the dishes as well as menus perfect for any fiesta, and colorful pages filled with images of Loteria cards and stock Mexican art that add a whimsical touch to the cookbook.
See what we tested and whether it's worth buying after the jump.
Takeaway tips: Buy dry chilies in small amounts as you don't want them so dry that they become brittle. You don't always have to roast tomatillos to get a flavorful salsa. They worked really well freshly pulverized with avocado in the salsa we made below.
Quality of pictures: Lucy Schaeffer's photographs leap off the page and do quite a good job working up an appetite. There aren't photos of every dish, leaving us longing for more.
What we tested: Meatballs in Chipotle Chile with Avocado-Tomatillo Salsa
We'll admit it. We were intrigued by the idea of a Mexican meatball. Sibley and Malfy's dish is actually meatballs in a rich adobo sauce made of pasilla, guajillo and chipotle chiles.
Photo: Sara Bonisteel
Photo: Sara Bonisteel
Worth the investment: If you want to dabble in Mexican cuisine without too much kitchen labor, "Antojitos" is a good place to start. If you're looking for a comprehensive bible of Mexican cuisine, turn elsewhere.

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11-09-2009 @9:49AM NYCubsFan said... This book sounds great, but 1 avocado to 6 tomatillos? Sounds like it would be a little thin. I think I'll buy a second avocado just in case.
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