Antojitos Cover


Festive and Flavorful Mexican Appetizers

By Barbara Sibley; Margaritte Malfy; Mary Goodbody

Ten Speed Press, Hardcover, 9781580089296, 160pp.

Publication Date: October 6, 2009

No one does "antojitos" (Mexican small plates)like Barbara Sibley and Margaritte Malfy, chef/owners of the fabulously popular La Palapa restaurants in Greenwich Village.
In "Antojitos," their first cookbook, Sibley and Malfy deliver addictively authentic Mexican fare food for people who love fresh, soulful cooking. You ll find 75 luscious small plates, scintillating salsas, and refreshing drinks and a few perfect desserts. Get inspired by their classic Salsa Verde; crunchy, cheesy Chalupas con Chorizo; succulent Salmon Ceviche with Fresh Mango Salsa; earthy Crepas de Huitlacoche; spicy, ruby-red Hibiscus Margaritas with Piquin Chile Salt; silky, fragrant Kahlua and Vanilla Flan; and many more.
This is ideal party food, and "Antojitos" follows through with sidebars on Mexican cooking and entertaining, along with five suggested menus for themed parties: Ano Nuevo (New Years), Cumpleanos (Birthday), Cinco de Mayo, Dia de las Madres (Mother's Day), and Dia de los Muertos (Day of the Dead). Dozens of glorious food photographs round out the book. Authentic Mexican food has never looked so inviting, stylish, and fun.

About the Author
Barbara Sibley and Margaritte Malfy are co-owners and co-chefs of the two critically acclaimed La Palapa restaurants in Manhattan. Barbara is a native of Mexico City, and Margaritte has traveled extensively throughout Mexico. Both worked in New York City restaurants for several years before opening La Palapa Cocina Mexicana in the East Village in 2000 and La Palapa Rockola in the West Village in 2003.

Praise For Antojitos

"Barbara Sibley and Margaritte Malfy introduce the uninitiated to the requisite snacks that go well with tequila. Recipes in Antojitos: Festive and Flavorful Mexican Small Plates use readily available ingredients to create vibrant flavors. Learn how to make numerous salsas, some raw, others using charred and roasted chiles, that can accentuate the taste of a simple tortilla chip or grilled or fried fish tacos."
--Metro Times, 3/3/10

"Every time you turn the page in Antojitos, you stop, salivate, and ponder just stopping on the delicious idea before you. This is Mexican cooking on a level you have never seen."
--Cooking by the Book, 3/3/10