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.

Notes about this recipe

  • Eat Your Books

    Quail must brine 1-2 hours. Can substitute Seville oranges for limes, oranges, and grapefruits; chorizo or store-bought longaniza sausages for the book's "Smoked sausage of Valladolid" recipe; olive oil for the book's "Enriched lard" recipe; chard or kale for chaya leaves; sweet potatoes for white sweet potatoes; and whipping cream, sour cream or yogurt for crema Mexicana.

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