One theory holds that chiles grown under near-perfect conditions would be milder than clones cultivated in a less perfect environment…
Weighing in at 6.5 pounds, this 560-page, oversized book has more than 275 recipes and truly captures the cuisine of the region. But more than that, Sterling does a great job as a culinary travel guide, offering the inside scoop on the people, places, and ingredients of one of the world’s great regional cuisines.
That would be cochinita pibil, the closest thing there is to a State Dish of Yucatán. Here’s a recipe for making it in a slow cooker.
In 2008, my coauthor of ten books, Nancy Gerlach, and her husband Jeff retired and moved from Albuquerque to Chelem, Yucatán. Recently my wife and I visited them for a whirlwind tour of the region.