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Serge the Conciegre
After my Interview with Richard Hetzler of Mitsitam Cafe, I thought I ought to take a closer look at foods from south of the border.
A look at Culinary Mexico (Gibbs Smith, 2005) by Daniel Hoyer convinced me it would be a good place to start. The book introduces us to cuisines from 6 Mexican regions from Northern Frontier to Yucatan Peninsula.
— Serge Lescouarnec