By Marilyn Tausend
Cooks from numerous cultures proportion recipes and tales that supply a glimpse into the training of either day-by-day and festive meals. In a Maya village in Yucatán, cochinita de pibil is made with the local peccary rather than pig. In Mexico urban, a savory chile poblano is wrapped in puff-pastry. On Oaxaca's coast, households of African background percentage their means of cooking the neighborhood seafood. The e-book features a diversity of recipes, from the delectably conventional to the intriguingly unusual.
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Additional info for La Cocina Mexicana: Many Cultures, One Cuisine
My assignment was to spend two hours discouraging large flies attracted to the lush frosting of a multitiered wedding cake. A cluster of turkey feathers was my defense. The next day, the parents of the bride prepared the equally wondrous mole amarillo, also with turkey. Firework displays, multiple brass bands, dancing, and endless toasts with copitas of mezcal all added to the joyous festivities that took place every day and into the night. UNUSUAL FOODS OF THE MAYAN WORLD Farther south, the Maya, another ancient and influential civilization, left behind monumental remains of their great settlements, just as the Zapotecs had.
These African slaves were baptized as Christians, many becoming household servants who learned Spanish. Most scholars agree that the first African to set foot in these new lands was a member of Christopher Columbus’s second expedition. Twenty years later, one of the first black slaves in Mexico arrived from the West Indies with his master, Hernán Cortés. Tragically, the arrival of the Spanish and African newcomers was accompanied by epidemics of smallpox and other Old World diseases that spread rapidly throughout the indigenous population, killing thousands who had no natural immunity.
It was on this same windswept beach off the coast below Quiahuiztlán almost five hundred years later that I flipped off my sandals and walked onto the half-moon of bleached gray sand and then into the shallow water, the silence broken only by the crashing waves and the cry of seabirds that nest on the same island near where the Spanish ships had moored. Standing there, I tried to imagine myself as one of those first seaborne interlopers to this land. Food anthropologist Yolanda Ramos has a comfortable retreat located directly opposite the rock where Cortés’s ships anchored, and she served a meal for us based on her research into the indigenous foods of that time.
La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend