By Marilyn Tausend,Ignacio Urquiza,Ricardo Muñoz Zurita
Cooks from various cultures proportion recipes and tales that supply a glimpse into the coaching of either day-by-day and festive meals. In a Maya village in Yucatán, cochinita de pibil is made with the local peccary rather than pig. In Mexico urban, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, households of African background proportion their approach of cooking the neighborhood seafood. The publication incorporates a diversity of recipes, from the delectably customary to the intriguingly unusual.
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La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend,Ignacio Urquiza,Ricardo Muñoz Zurita