Favorite Recipes from Guatemala

This collection includes recipes that can be prepared for daily meals or for festive occasions. It has a strong emphasis on indigenous foods with corn, tomato, and chiles. Separate chapters provide recipes for tortillas, sauces, snacks, & salads; vegetables and side dishes; soups & stews; other main dishes; desserts; and beverages. Some recipes are variations of dishes enjoyed in much of Latin America. It includes an introductory essay by Vincent Stanzione, "People of Corn: You Are what You Eat," and illustrations by Angelika Bauer. Many foods, including tortillas, beans, tamales, and paches are still made in the ancient way using clay cooking implements over a wood fire. However, excellent results and a smoke free kitchen are assured with gas and electic stoves and metal pots and iron skillets.