food

Cookbook celebrates Latin America's vast and vital cuisine

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By MARK KENNEDY

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My favorite is tortillas soup, made with black beans and taco seasoning

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This world-renowned Peruvian chef is known for his extensive research and therefore, has been entrusted by contributing home cooks to compile these 600 recipes that honor the true origins of each of these traditional and popular dishes which now can be enjoyed by people abroad. Chef Martinez clearly understands their individual histories and pays homage to each region's food culture, culinary delicacies, and local ingredients. Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Guyana, Honduras, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay, Venezuela are all represented, including Mexico, the birthplace of their iconic Tortillas, Tamales, Quesadillas, and Tacos.

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Yes @Yrral 7:23am, “*Sopa Azteca de Tortilla” *is a simple yet perfect meal. It’s ancient origins are from Tlaxcala, the small state east of Mexico City. Tlaxcala in Nahuatl means “the land of the corn” or “the place where tortillas abound.” Credit goes to Diane Kennedy, “The Julia Child of Mexican Cuisine” who extensively studied Mexican cuisine, its lore and history, when she moved to Mexico from Wales in 1957. In 1981 she was awarded the Order Of The Aztec Eagle, by the Government of the Republic of Mexico for her contributions to the documentation of regional Mexican cuisine. Perhaps no one can’t argue with that history:

Tortillas and tacos originated in ancient Mesoamerica, not modern-day Texas, California or chain-restaurants in Massachusetts and, definitely not with TacoBell. -

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