New cookbook features recipes from iconic San Diego restaurants
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"San Diego Cooks" features recipes from beloved local restaurants. Photos: Deanna Sandoval
A new cookbook by a local writer showcases recipes from some of San Diego's iconic restaurants and talented chefs.
Why it matters: "San Diego Cooks" highlights the region's diverse culinary scene — and gives at-home chefs a chance to recreate dishes from their favorite local eateries.
Zoom in: Food writer Ligaya Malones and photographer Deanna Sandoval curated the list of 35 restaurants, bakeries and bars around the county, including Kettner Exchange, Valle, Wormwood and TJ Oyster Bar.
- The 70 recipes range from cocktails and coffee drinks to entrees, salads and desserts.
- It's designed for beginner cooks and those looking to be challenged by complex dishes.
- The book also highlights local chef's stories, and the inspiration behind the dishes and restaurants.
What she's saying: "My hope is that this cookbook illustrates that the city is more than its reputation for craft beer and tacos," Malones said.
- She's been making the recipe for the chilaquiles by Mystic Mocha in University Heights on repeat.
- Chef Moira Hill's Brussels sprouts with a honey-chile glaze and sesame dressing, found at Lilian's in Rancho Santa Fe, is another of her favorites.
Where to find it: The cookbook debuted in September, and is being sold online, at some of the featured restaurants and in local shops like The Book Catapult, Warwick's and Home Ec.
1 recipe to go: Mystic Mocha offers a variety of plant-based breakfast and brunch items that "aren't just a bunch of sides," according to owner Israel "Izzy" Arechiga-Arias.
- Here's the recipe for the smoky chilaquiles crudos that's a potential hangover cure.
- The fine print: No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Totopos [ingredients]
- 15 (6-inch) corn tortillas
- Olive oil, for drizzling
- Garlic salt
- Pepper
Salsa [ingredients]
- 1 Tbsp olive oil
- 3 cloves garlic
- 2 large Roma tomatoes
- 1/2 white onion
- Juice of 1 orange
- 11/2 tsp veggie bouillon
- 7 dried ancho chiles
- Salt, to taste
Assembly [ingredients]
- 4 to 6 eggs
- 3 avocados, thinly sliced
- Cotija cheese
- Sour cream
- 1 yellow onion, finely chopped
- Chopped cilantro
Totopos [method]
- Preheat oven to 375°F.
- Stack tortillas and cut them into 4 equal strips. Turn the stack and cut them crosswise into 4. Place tortilla pieces on a baking sheet, then drizzle with oil and season with garlic salt and pepper. Bake for 15 minutes, rotating every 5 minutes, until golden brown.
Salsa [method]
- Heat oil in a large skillet over medium heat. Add garlic, tomatoes, and onion and sauté for 4 to 5 minutes, until onion edges turn golden. No need to chop up the ingredients here—this step is designed to soften the veggies and bring out the flavors. Any burnt bits will enhance the taste!
- Meanwhile, in a saucepan, combine orange juice, veggie bouillon, and 21/2 cups of water. Bring to a boil, then add in chiles. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until chiles are softened. Transfer mixture to a blender, add the sautéed veggies, and blend until smooth. Season to taste.
Assembly [method]
- Heat oil in a large skillet over medium-high heat. Add totopos and salsa and mix until chips are coated. Using tongs, transfer totopos to a serving bowl.
- In the same pan, fry the eggs to your liking in the leftover salsa. Portion out the coated chips onto plates and set eggs on top. Top the chilaquiles with avocado, cotija cheese, sour cream, onion, and cilantro.
Of note: Serves 4-6.