Roasted quail with a purée of squash seeds, chaya, and habanero (Codorniz en pipián de chaya y habanero) from Yucatán: Recipes from a Culinary Expedition (page 90) by David Sterling
- cilantro
- whole cloves
- garlic
- grapefruits
- limes
- red onions
- oranges
- black peppercorns
- pork fat
- chicken stock
- cumin seeds
- allspice berries
- quail
- tomatillos
- lard
- sheep casings
- smoked slab bacon
- Mexican oregano
- achiote seeds
- white vinegar
- ground canela
- white onions
- pork legs
- chaya leaves
- habanero chillies
- white sweet potatoes
- Mexican crema
- meat cure powder
- shelled pumpkin seeds
- mesquite chips
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.