From Booklist
Morton moved from Los Angeles to Mexico's Yucatan peninsula in 1994, and he has devoted much of his time in that tropical environment to collecting indigenous recipes for the vast varieties of foods consumed by Yucatenos. Morton has kept his recipes simple, sometimes so much so that they may perplex North Americans unfamiliar with uniquely Mexican ingredients. But most of Morton's offerings are straightforward enough that most cooks should be able to cope. Carefully following the author's instructions, the truly adventuresome can cook up rare treats, but he also records many less formidable ideas for typically Mexican yet easy-to-prepare appetizers, stews, and savories. His digressive accounts of travels throughout the vastness of Mexico will ring true with many travelers. Mark Knoblauch
Review
This is not a cookbook for the person in a hurry. It is for the culinary artist, the closet anthropologist. -- Albuquerque Monthly
Book Description
This book features a truly unique collection of over 190 recipes from the Yucatan region of Mexico, garnered from home kitchens and comedores of rural market towns. The author seeks the out-of-the-way eating establishments, and gives us an inside look into a variety of kitchens from Mayan families and ladino fisherman to American expatriates.
