"Sabores Yucatecos: A Culinary Tour of the Yucatán" is an instructional, 183-page introduction into how Yucatecos prepare panuchos (garnished corn tortillas stuffed with bean paste), empanadas de cazon (fish turnovers), huevos motulenos (eggs motul style), pollo ticuleno (ticul-style chicken) bistec de vuelta y vuelta (Yucatán-style steak) and much, much more.

Chef Gilberto Cetina teamed up with writer Katharine A. Diaz and son Gilberto Diaz Jr. to create a cookbook that invokes crisp images of Mexico's Yucatán Peninsula, which encompasses the states of Yucatán, Campeche and Quintana Roo. Maize or corn, beans, tomatoes, chile peppers, cacao (chocolate), pumpkins and avocados; as well as chaya, papaya, mamey and vanilla are put to work in the book to create unforgettable and iconic dishes.

The hardback culinary tour also features flavors and food brought over by conquistadors, such as pork, chicken, onion, flour, garlic, banana, citrus fruit, cattle, dairy products and sugar, as well as European herbs, spices, technologies, techniques and traditions. It also offers techniques, a glossary, a "rule-of-thumb guide" and tips.

Chichen Itza Restaurant, Cetina's Los Angeles-based eatery, is where he and co-writer Diaz first met. Diaz was writing an article on Cetina's restaurant, which was being included on a list of the top Hispanic restaurants in the United States. A friendship quickly formed, and later they collaborated on the cookbook, which captures Diaz's love for food and Cetina's Yucatán traditions, livelihood and "his deep fondness for the foods of the Yucatán."

"I came to the United States to pursue greater opportunities, which I found here ... especially since opening up my restaurant. And my work at the restaurant is a direct tribute to my mother who taught me an appreciation of Yucatán's culinary traditions, unique from other regions of Mexico," Cetina told Latin Post. "Through my food I have reached other Yucatecos in the diaspora, as well as introduced other Latinos and non-Latinos to our cuisine. In this way, I pay daily respect to my mother and my heritage."

"Sabores Yucatecos" was first published in English, because there were no cookbooks on Yucatán cuisine written in English by a chef from the Yucatán. Cetina and Diaz quickly learned that Yucatecos and other Latinos did not have access to such a book in Spanish either. So they published the cookbook in Spanish to show "that there is a need for books in both languages in this country." By focusing on the region's unique cuisine, the foodies tell a story that has not been widely told in the U.S.

"I think our cookbook challenges the popular notion of what Mexican food is. It goes beyond burritos, nachos, enchiladas, etcetera, etcetera. By exposing people to the regional cuisine of Yucatán, they learn that Mexico's gastronomy is diverse and rich," stated Cetina. "And specific to the Yucatán, when they learn about the Mayan, Lebanese, Spanish and Dutch influences in its cuisine, they learn that a region is defined by its history, geography and much more. Sometimes the results are surprising."

When an assortment of writers and other artists tell their unique stories, they introduce the public to the wide-ranging stories that are to be told. Chef Cetina and Diaz are two of the many Latinos whose bodies of work inspire and inform. The overall contributions of countless Latinos should be applauded and other Latinos should follow in their footsteps, according to Cetina.

"I would wish that contributions by, and participation of, Latinos [could] be noted on a year-long basis and not just dusted off during one month of the year. Latinos need to be fully integrated and appreciated in general "American" society," said Cetina.

"Sabores Yucatecos: A Culinary Tour of the Yucatán" is available in English and Spanish. Also, find Chichen Itza Restaurant on Facebook.

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