Sabores Yucatecos: A Culinary Tour of The Yucatán by Gilberto Cetina, Katherine A. Diaz, & Gilberto Cetina, Jr.

//Sabores Yucatecos: A Culinary Tour of The Yucatán by Gilberto Cetina, Katherine A. Diaz, & Gilberto Cetina, Jr.

Sabores Yucatecos: A Culinary Tour of The Yucatán by Gilberto Cetina, Katherine A. Diaz, & Gilberto Cetina, Jr.

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Sabores Yucatecos: A Culinary Tour of The Yucatán

Author: Gilberto Cetina, Katherine A. Diaz, & Gilberto Cetina, Jr.

ISBN: 978-1-889379-41-8

WPR Books: Comida, 2011

Format: Hardcover

Language: English

Book Size: 8.5″ x 11″

Pages: 192

SKU: 978-1-889379-41-8 Category:

Description

All of the focus in Sabores Yucatecos: A Culinary Tour of the Yucatán is on the foods of Mexico’s Yucatán Peninsula. This region of Mexico offers foods with an allure that matches the mystique of the ancient Maya. The foods are rich in history and tradition. Novice or experienced cooks will be fascinated by what they discover about the Yucatán region, its culture and the stories behind its cuisine. This book delivers the tastes of the Yucatán.
The book’s guide is Chef Gilberto Cetina (center, in photo), who learned the culinary secrets of his mother as a young boy and brought them to his restaurant in Los Angeles—Chichén Itzá Restaurant—that specializes in Yucatecan cuisine.
Food writer, Katharine A. Díaz (left, in photo), interprets Cetina’s delicacies step-by-step for the home cook. She has written about Latino cuisine for many national publications as well as for the Encyclopedia Latina (Scholastic Library Publishing).
Gilberto Cetina, Jr. (right, in photo), also contributed his many culinary talents and expert eye to the book.

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4 reviews for Sabores Yucatecos: A Culinary Tour of The Yucatán by Gilberto Cetina, Katherine A. Diaz, & Gilberto Cetina, Jr.

  1. GQ Magazine

    “A mile and a half south of downtown . . . is a place called Chichén Itzá, which specializes in Yucatecan food. . . . the turkey salbutes are fantastic: small fluffy tortillas piled with pickled red onions, habanero salsa, and moist shredded turkey that, unlike the genetic experiments we eat at delis, is packed with flavor. You’ll need about four for a complete meal.”
    —“The 4 Cities on Earth . . . To Eat In,” (Los Angeles Restaurants, by Mark Bittman), GQ Magazine

  2. Jonathan Gold, Pulitzer Prize-winning food writer, L.A. Weekly

    “ . . . the restaurant that keeps bringing me back to Mercado La Paloma is Chichén Itzá, which is probably the most serious Yucatecan restaurant in town . . . Its menu a living thesaurus of the panuchos and codzitos, poc chuc and papadzules, banana-leaf tamales and shark casseroles that make up one of Mexico’s most thrilling cuisines.
    —Jonathan Gold, Pulitzer Prize-winning food writer, L.A. Weekly

  3. Hispanic Magazine

    “Back on the list is this popular, informal eatery that offers great tasting Yucatán food that has even caught
    the attention of GQ magazine. Chef/owner Gilberto Cetina just has a way with his food. You’ll find all the
    traditional Yucatán dishes as well as inspired dishes.
    —“Top 50 Hispanic Resturants,” Hispanic Magazine

  4. Vista Magazine

    “For food that maintains the authentic flavor of the Yucatán, look no further than Chichén Itzá. When you get to the counter to place your order make sure to sample traditional starters like crispy-chicken codzitos,
    plátanos con crema, or choose from a variety of regional tamales.
    —“La Buena Vida: A Bilingual Guide to the Best Hispanic Restaurants Coast to Coast,” Vista Magazine

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