Mayan Cuisine: Recipes from the Yucatan Region
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...
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In his signature style, Daniel Hoyer brings us the authentic recipes of the Maya with Mayan Cooking, 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. Recipes Include: Bean-Filled Masa Fritters Baked Chayote Squash Pudding Mexican Lime Soup Pit-Roasted Pork with Yucatan Spices Yucatan BBQ Shrimp Pumpkinseed Brittle Author Bio: Daniel Hoyer is an experienced chef, restaurateur, and teacher. Daniel is the author of Culinary Mexico: Authentic Recipes and Traditions and Fiesta on the Grill. He resides in the Rio Grande Valley near Pilar, New Mexico, with his family. Publishers Weekly In his latest, chef Hoyer (Culinary Mexico) offers a vibrant, thorough guide to Mayan cooking. Once cooks master the basic recado, a thick seasoning paste that serves as a key flavor component, they're ready to tackle dishes like Salpicón de Venado (a roast venison salad), polenta studded with wild mushrooms, classic Mexican Lime Soup and meaty dishes like Pavo en Chilimole (Turkey in Black Seasoning Paste) and the classic pit-roasted pork, Cochinita Pibil. Those looking for shortcuts will likely be frustrated, as Hoyer is a traditionalist who makes tortillas and masa from scratch for his tamales, including the elaborate Tamales de la Bola Colados, a traditional wedding dish in which shredded chicken is enveloped in a smooth, custard-like masa and steamed. That said, many less-complicated dishes are just as rewarding, including pumpkinseed dip and brittle, luscious Chayote Squash Pudding, Cuban roast pork and crunchy Xol-Chon Kek, a jicama and orange salad. Hoyer is encouraging and enthusiastic, offering salient tips for key techniques like working with tamale wrappers and charring tomatoes, as well as sources for hard-to-locate ingredients. Those interested in expanding their cultural and culinary horizons will find this collection both educational and all-inclusive. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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.
Acknowledgments.........................................................................................................................8\ Introduction .................................................................................................................................10\ Ingredients and Techniques ......................................................................................................15\ Recados.........................................................................................................................................27\ Salsas .............................................................................................................................................39\ Appetizers ...................................................................................................................................51\ Corn and Bread Dishes ..........................................................................................................71\ Salads, Side Dishes and Vegetables ....................................................................................89\ Soups and Stews ......................................................................................................................107\ Meat .............................................................................................................................................121\ Poultry .......................................................................................................................................145\ Seafood.......................................................................................................................................163\ Desserts .....................................................................................................................................185\ Beverages ...................................................................................................................................203\ Sources.........................................................................................................................................214\ Photo Credits ..............................................................................................................................216\ Index ...........................................................................................................................................217
\ Wisconsin Bookwatch: June 2008A food rich in flavor to begin with, but taking on the best traits of other traditions of cuisine -- Spanish, French, Asian, Caribbean, and so many more -- it's one way to describe the food of the Maya. "Mayan Cuisine: Recipes From the Yucatan Region" is a look at the delectable food of the Mayan people, with step-by-step guides and full color photos to help one emulate the authentic Mayan flavor in their own kitchen. With dishes like Meat and Rice-Stuffed Leaves, Tamale Pie, Yucatan Breakfast Sausages, and more, "Mayan Cuisine: Recipes From the Yucatan Region" is a must for any ethnic cookbook shelf or for anyone looking for a different taste to sink their teeth into. \ — James A. Cox\ \ \ \ \ \ Wisconsin Bookwatch: June 2008A food rich in flavor to begin with, but taking on the best traits of other traditions of cuisine -- Spanish, French, Asian, Caribbean, and so many more -- it's one way to describe the food of the Maya. "Mayan Cuisine: Recipes From the Yucatan Region" is a look at the delectable food of the Mayan people, with step-by-step guides and full color photos to help one emulate the authentic Mayan flavor in their own kitchen. With dishes like Meat and Rice-Stuffed Leaves, Tamale Pie, Yucatan Breakfast Sausages, and more, "Mayan Cuisine: Recipes From the Yucatan Region" is a must for any ethnic cookbook shelf or for anyone looking for a different taste to sink their teeth into. \ — James A. Cox\ \ \ \ Wisconsin Bookwatch: June 2008A food rich in flavor to begin with, but taking on the best traits of other traditions of cuisine — Spanish, French, Asian, Caribbean, and so many more — it's one way to describe the food of the Maya. "Mayan Cuisine: Recipes From the Yucatan Region" is a look at the delectable food of the Mayan people, with step-by-step guides and full color photos to help one emulate the authentic Mayan flavor in their own kitchen. With dishes like Meat and Rice-Stuffed Leaves, Tamale Pie, Yucatan Breakfast Sausages, and more, "Mayan Cuisine: Recipes From the Yucatan Region" is a must for any ethnic cookbook shelf or for anyone looking for a different taste to sink their teeth into.\ \ \ \ \ Publishers WeeklyIn his latest, chef Hoyer (Culinary Mexico) offers a vibrant, thorough guide to Mayan cooking. Once cooks master the basic recado, a thick seasoning paste that serves as a key flavor component, they're ready to tackle dishes like Salpicón de Venado (a roast venison salad), polenta studded with wild mushrooms, classic Mexican Lime Soup and meaty dishes like Pavo en Chilimole (Turkey in Black Seasoning Paste) and the classic pit-roasted pork, Cochinita Pibil. Those looking for shortcuts will likely be frustrated, as Hoyer is a traditionalist who makes tortillas and masa from scratch for his tamales, including the elaborate Tamales de la Bola Colados, a traditional wedding dish in which shredded chicken is enveloped in a smooth, custard-like masa and steamed. That said, many less-complicated dishes are just as rewarding, including pumpkinseed dip and brittle, luscious Chayote Squash Pudding, Cuban roast pork and crunchy Xol-Chon Kek, a jicama and orange salad. Hoyer is encouraging and enthusiastic, offering salient tips for key techniques like working with tamale wrappers and charring tomatoes, as well as sources for hard-to-locate ingredients. Those interested in expanding their cultural and culinary horizons will find this collection both educational and all-inclusive. \ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \
