Culinary Mexico: Authentic Recipes and Traditions

by Daniel Hoyer

Join author and chef Daniel Hoyer through the varied geography, culture, history, and cuisine of Mexico. Mexico’s rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Includes cuisines from the Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatán Peninsula.

Daniel Hoyer did a stint as a sous chef for Mark Miller’s Coyote Cafe, which inspired his interest in Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is the author of Mayan Cuisine, Culinary Vietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatán Peninsula.

Genres: Cookbooks, Food, Cooking

276 pages, Kindle Edition

First published November 23, 2005

Reviews

[Stephen · Rating 3 out of 5]

Despite the appearance created by the menu at Taco Bell, there is no such thing as a unitary category of food called Mexican. Mexico is a large country, the geography of which creates a considerable diversity of cuisines between the mountains, the plains, the jungles and the coasts. The wide variety of indigenous peoples (more than a hundred languages are spoken in Mexico) and the successive waves of European (mostly but not exclusively Spanish) people have created foods so different as not to appear to belong in the same cuisine. The meat-stuffed baked Gouda cheese popular in the Yucatán is a wonderful example. Daniel Hoyer has arranged his book by region to highlight this sort of diversity. He is a cooking instructor in New Mexico who leads cooking expeditions in Mexico; reading this book is like taking a little one of these trips. The photos are helpful but a bit more detail in describing some of the processes would have been helpful. Do not look for Mex-Tex food in his book; Hoyer seeks to lead the reader in some other directions.

[Sarah · Rating 4 out of 5]

healthy flavor