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g<strong>en</strong>eral COORDINATION: María Luisa Sabau García TEXT AND FIELD CoordinaTION: Arisbeth Araujo Gómez Adalberto Ríos Lanz pHOTOGRAPHY: Fernando Gómez Carbajal: RECIPES, pAGEs: 13, 43, 61, 75, 83, 93, 107, 115, 125, 139, 147, 157, 171, 179, 189, 203, 211 Y 221; AND DISHES, PRODUCTS AND ENVIRONMENT. Adalberto Ríos Lanz AND Adalberto Ríos Szalay. DISHES, PRODUCTS AND ENVIRONMENT. Nacho Urquiza / Laura Cordera, STYLING. DESSERTS, pAgEs: 69, 101, 133, 165, 197 and 229. Consejo de promoción Turística de México: p. 46 ABOVE; p 103 LOWER LEFT; p. 167 MIDDLE; p. 199 UPPER RIGHT; p. 205 UPPER RIGHT; p. 209 LOWER RIGHT. DESIGN: Danilo Design Group eduardo danilo ruiz Marcela Rivas / Erika Sosa TraNSLATION: Debra Nagao Anne HILL DE Mayagoitia COPYEDITING, PROOFREADING, SPANISH: María Ángeles González COPYEDITING, PROOFREADING, ENGLISH: ANNE HILL DE MAYAGOITIA ISBN: 978-607-96687-3-0 © All rights reserved. The partial or total reproduction of this work by any means or procedure, including reprography and digital reproduction, photocopying, and filming is prohibited without writt<strong>en</strong> permission of the copyright holders of this edition.
Page 4 and 5: CONTENTS VEN A COMER SAVOR MEXICO s
Page 6 and 7: Ven a Comer (Savor Mexico) arose as
Page 8 and 9: Mexican cuisine is a complex living
Page 10 and 11: The basis of Mexican cuisine is mes
Page 12 and 13: Clearly this millenary cuisine evol
Page 14 and 15: In the same way, countries such as
Page 16 and 17: Fish and shellfish from Mexico’s
Page 18 and 19: Sweet Land n marTHA ORTIZ Mexican c
Page 20 and 21: GASTRONOMIC REGIONs ven a comer MEX
Page 22 and 23: sea and desert THE GEOGRAPHY OF THI
Page 24 and 25: sea and desert A Fusion of Traditio
Page 26 and 27: sea and desert cooked in lime juice
Page 28 and 29: sea and desert THE REGION’S CUISI
Page 30 and 31: sea and desert PICO DE GALLO This i
Page 32 and 33: sea and desert CARROT SOUP WITH PAR
Page 34 and 35: sea and desert La Carrodilla Vineya
Page 36 and 37: THE FLAVORS OF THE sea and desert R
Page 38 and 39: The Central Pacific Coast NAHUAS, P
Page 40 and 41: The Central Pacific Coast The Weste
Page 42 and 43: The Central Pacific Coast cantaloup
Page 44 and 45: The Central Pacific Coast FISHING T
Page 46 and 47: The Central Pacific Coast guacamole
Page 48 and 49: The Central Pacific Coast BEEF RIBS
Page 50 and 51: The Central Pacific Coast The jimad
Page 52 and 53:
the flavors of the The Central Paci
Page 54 and 55:
etween two oceans TRAVEL IN SOUTHER
Page 56 and 57:
etween two oceans The Delicacies of
Page 58 and 59:
etween two oceans Seafood soup Typi
Page 60 and 61:
A RESULT OF THE MIXTURE OF VARIOUS
Page 62 and 63:
etween two oceans café de olla= Wa
Page 64 and 65:
etween two oceans HOJA SANTA ROLLS
Page 66 and 67:
etween two oceans Washing the matur
Page 68 and 69:
the flavors of the between two ocea
Page 70 and 71:
t h e NORtheast IN THIS VAST TERRIT
Page 72 and 73:
t h e NORtheast cooking and the res
Page 74 and 75:
t h e NORtheast tortillas dipped in
Page 76 and 77:
t h e NORtheast THE MAIN INGREDIENT
Page 78 and 79:
t h e NORtheast salsa de chile chil
Page 80 and 81:
t h e NORtheast CABRITO EN FRITADA
Page 82 and 83:
t h e NORtheast Malted barley is on
Page 84 and 85:
the flavors of the t h e NORtheast
Page 86 and 87:
COUNTRY AND CITY Aerial view of Teo
Page 88 and 89:
COUNTRY AND CITY Cuisine in Central
Page 90 and 91:
COUNTRY AND CITY on Thursdays); the
Page 92 and 93:
THE MULTI-FACETED FLAVORS OF CENTRA
Page 94 and 95:
COUNTRY AND CITY UNCOOKED GREEN SAL
Page 96 and 97:
COUNTRY AND CITY TILAPIA ROASTED OV
Page 98 and 99:
COUNTRY AND CITY Agave patch. Pulqu
Page 100 and 101:
THE FLAVORS OF THE REGION COUNTRY A
Page 102 and 103:
T H E Southeast AS THE SACRED BOOK
Page 104 and 105:
T H E Southeast sOUTHEASTERN mexico
Page 106 and 107:
T H E Southeast bien me sabe (it ta
Page 108 and 109:
T H E Southeast AS TIME PASSED, MAY
Page 110 and 111:
T H E Southeast salsa xni-pec= Toma
Page 112 and 113:
T H E Southeast INGREDIENTS Lamb be
Page 114 and 115:
T H E Southeast Cacao plantation, T
Page 116 and 117:
T H E Southeast Campeche: Codzitos
Page 118 and 119:
A Achiote Annato. A reddish fruit w
Page 120 and 121:
F Flautas Literally “flutes.” L
Page 122 and 123:
Tomatillo / miltomate A small green
Page 124 and 125:
Rubi Silva Chef Food researcher and
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