Mayan Cuisine: Recipes from the Yucatan Region by Daniel Hoyer and Marty Snortum

  • Red seasoning paste (Recado colorado) (page 29)

    from Mayan Cuisine: Recipes from the Yucatan Region Mayan Cuisine by Daniel Hoyer and Marty Snortum

    • Categories: Spice / herb blends & rubs; Mexican
    • Ingredients: annatto seeds; apple cider vinegar; allspice berries; coriander seeds; black peppercorns; garlic; Mexican oregano
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  • ISBN 10 1423601319
  • ISBN 13 9781423601319
  • Published Sep 28 2008
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Gibbs Smith
  • Imprint Gibbs M. Smith Inc

Publishers Text

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.

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