FOR CENTURIES, THE YUCATÁN PENINSULA REMAINED ISOLATED from the rest of Mexico – geographically, politically, philosophically. It was a wild territory unexplored by outsiders, full of thick jungle, lost cities and a cornucopia of exotic flora and fauna.
 
The cuisine of Yucatán has been similarly unexplored – until now.
 
As Lidia Bastianich did for Northern Italy; Paula Wolfert for the Mediterranean; and Zarela Martínez for Veracruz – now David Sterling puts the cuisine of Yucatán on the map.

Ask anyone who lives south of the border and they'll tell you there's Mexico – and then there's Yucatán.
 
The highland deserts of central Mexico and the vast sea-level jungles of the Yucatán peninsula definitely share a history, a flag and a variety of ingredients on pantry shelves. But delve into Yucatán's geographical and geological idiosyncrasies, its unique politics and philosophy, its indigenous peoples and folkways – not to mention its rich and varied cuisine – and you will find that Yucatán is a place like no other.
 
Yucatán: A Culinary Expedition takes you there.
 
Was Yucatecan food the world's first fusion cuisine? Perhaps. With Yucatecan recipe classics such as Queso Relleno (a Gouda cheese stuffed with chopped meat that reveals the peninsula's Dutch influence) and Sikil P’aak (a purely Mayan invention of ground pumpkin seeds and tomatoes), Yucatán: A Culinary Expedition is three parts cookbook – one part archaeological dig. Please check back often to discover along with us the rich and varied culture and cuisine of Yucatán