With more than 31,000 Mexican restaurants across the United States, who can question the popularity of Mexican food? Afterall, the culinary traditions of Mexican cuisine were recongized in 2010 by UNESCO on its list of Intangible Cultural Heritage of Humanity.
But these days, interest in moving beyond burritos and enchiladas has been fueled by the proliferation of restaurants and cookbooks specializing in regional Mexican cuisine and the popularity of television cooking shows that inspire home chefs to experiment with more exotic fair.
In the world of Mexican cuisine, aficionados have acquired a taste for the foods of Oaxaca, Puebla, Veracruz . . . and the Yucatán. It is the foods of Mexico's Yucatán Peninsula that are featured in the new cookbook Sabores Yucatecos: A Culinary Tour of the Yucatán.
"This cookbook boasts more than 140 recipes with easy-to-follow instructions and more than 120 mouthwatering photographs," says co-author Katharine A. Díaz. "The cookbook is also jam-packed with information about the region, its culture and the stories behind its foods.