Review of "Foods of the Maya: A Taste of the Yucatan" by Nancy Gerlach, Jeffrey Gerlach

From the shores of the Mexican Yucatan, we are treated to a new look and a new menu from an ancient culture. This exciting cookbook gives a short history of the Mayans - who they were and a small bit of information about the ruins they left behind and how they mysteriously moved from place to place as their old villages were hidden by heavy forests.

Every table in Mayan culture will contain has a bowl of salsa or a bottle of hot sauce with you meat. Connoisseurs tell us that you have to use this stuff or you food will be like cereal served without milk.

I would add….be careful and if the salsa is green use a lot of discretion and Mexican beer. The very first recipes in the book are for salsas Verde’s and something call "Dog Snout Salsa." When you move on to enchiladas that are stuffed with Hard-Cooked Eggs (papadzul), things begin to sound better although still HOT.

As I moved on to "Vegetable Tamales" and "Quesadillas," my taste buds became fascinated. Then I continued on to be enticed by "Avocado Salad" and "Cactus Salad." The latter is called "Nopalitos," and believe it or not, they are readily available at the market. You gotta try Chillaquiles, which are tortilla strips made in a casserole. Fruit Empanadas for dessert are really jus little turnovers and they are a favorite in my family.

The book finishes with a Glossary and some good tips for this cook. This is an incredibly unusual and insightful cookbook, and it almost smells like dinner is just around the corner when you read it.