James A. Cox
Mayan Cuisine: Recipes from the Yucatan Regionby Daniel Hoyer
In his signature style, Daniel Hoyer brings us the authentic recipes of the Mayan Cusine: Receipes from the Yucatan Region, along with his personal experiences that make the historical and cultural background of this people accessible and enjoyable. Having been influenced for centuries by the Spanish, other European countries, Africa, the Middle East, Asia, and
In his signature style, Daniel Hoyer brings us the authentic recipes of the Mayan Cusine: Receipes from the Yucatan Region, along with his personal experiences that make the historical and cultural background of this people accessible and enjoyable. Having been influenced for centuries by the Spanish, other European countries, Africa, the Middle East, Asia, and even the Caribbean, Mayan food is remarkably unique and distinct. Mayan Cooking offers recipes for Sweet Corn and Cilantro Cream Soups, Yucatan BBQ Shrimp, Smoked Pork Loin, Jicama-Orange Salad, and Chicken in Red Chile and Pumpkinseed Sauce, as well as an abundance of recipes for salsas, sauces, spice mixes, and marinades.
Bean-Filled Masa Fritters
Baked Chayote Squash Pudding
Mexican Lime Soup
Pit-Roasted Pork with Yucatan Spices
Yucatan BBQ Shrimp
James A. Cox
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
- Smith, Gibbs Publisher
- Publication date:
- Product dimensions:
- 10.00(w) x 8.50(h) x 1.06(d)
- Age Range:
- 18 Years
Read an Excerpt
Salsa Verde Green Tomatillo Sauce
Water to cook the tomatillos
1 teaspoon salt
2/3 pound tomatillos, husked and rinsed
2 to 3 fresh jalapeño or serrano chiles OR 2 hot green New Mexican chiles OR 1 habanero chile, stemmed and seeded
1 medium white onion, roughly chopped
3 cloves garlic, toasted and peeled
1/8 cup chopped cilantro leaves
MORE MEXICAN THAN MAYA, this salsa is still very important throughout the Maya lands. It is simple and straightforward and may be used with enchiladas, chilaquiles, tacos, tamales or simply as a table salsa or dip. The amount of chile heat is controlled by the varieties and quantities of chiles used. This sauce tends to thicken with time; add water to restore its original consistency.
Makes about 2 1/2 cups
1. Place enough water to cover the tomatillos in a pot or saucepan and bring to a boil.
2. Add the salt and the tomatillos and cook for 10 minutes, then drain.
3. Place everything in a blender and puree until smooth.
NOTE: If the salsa is a little too tart, mix in about 1/2 teaspoon of sugar.
Totopos Fresh Tortilla Chips
20 to 24 corn tortillas (homemade, cooked-on-the-comal tortillas are best but you may use the storebought varieties too)
1 to 2 quarts vegetable oil for frying
Juice of 1 lime (optional)
Salt, to taste
IN THE UNITED STATES, we are accustomed to light and crispy corn chips from a bag or the restaurant fryer; however, in Mexico, the chips are chewier and more substantial, having been made from fresh tortillas and undercooked slightly. I have learned to prefer this method for my chips.Make sure that your oil is up to temperature before frying the chips or they will be greasy as well as chewy. Use these as you would any corn chip; for dips, nachos, garnishes or with salsa.
Makes about 1 pound of chips
1. Cut the tortillas into 6 wedges each and spread the chips out for an hour or two to dry (turn them over several times while drying to ensure evenness).
2. Heat the oil to 350 degrees F and fry the chips a few at a time until they are just browning and crisping around the edges. Drain well and continue for all of the chips.
3. While the chips are still hot, sprinkle with the lime juice (if using) and liberally salt.
NOTE: You may store the chips in a sealed plastic bag after they have completely cooled.
Meet the Author
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
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Most Helpful Customer Reviews
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This cookbook is beautifully produced with glossy pictures. The recipes I've tried all were delicious and reminded me the food we ate during a trip to the Yucatan. That said, you need to take time to familiarize yourself with the recipe, including other recipes which your recipe may rely on, you need to choose your ingredients carefully, and you need to let the preparation take a little time. This book is written by a gourmet chef. He knows how to produce mouth watering fare, but you need to do a little more work than you may care to do for everyday dinners.
Beautiful book with lots of information on how to put together spice and herb blends for this specific type of cooking.
The few recipes that I have prepared from this book have been amazing. They are very authentic and the smells in the kitchen brought me back to my childhood in my Grandmother and Mom's kitchen. If you have been to Yucatan, this is the recipe book for you. I cannot recommend it anymore.