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The second volume of gastronomic articles shows some of the traditions, uses and customs of the inhabitants of the Mayan communities of northern Quintana Roo, Mexico. Flowers such as izote, flor de mayo, and squash blossom are part of the diet of the family that prepared in broths, accompanied with eggs or as a filling for a quesadilla are a delight to the palate.This volume shows how a student of gastronomy can methodologically document the knowledge and flavors of the grandmothers who still live and endure in the collective memory through the recipes that are traditionally prepared during family meals, the patron saint festivities in which the combination of traditional dishes and ancestral drinks such as pozol and balche form an experience of those visitors who live the culture of the Mayan peoples of the Yucatan Peninsula.
About the author
O Chefe Florentino Pech Juárez nasceu na cidade de Campeche, Campeche, em 1976. É licenciado em gastronomia pela Universidade do Caribe, tem uma especialidade em "inovação na indústria gastronómica", e publicou estudos sobre o perfil de entrada de candidatos ao ensino secundário em várias revistas.
