Aves (Spanish Edition)

All types of fowls have always occupied a place of privilege in Mexican gastronomy. This book is composed of surprising recipes that, besides being easy to prepare, suggest the reoccurring themes in and around the various regions of the country, allowing us to know more about their gastronomic treasures. These pages demonstrate the creativity of Mexicans and their imagination. Based primarily on using chicken, duck, and turkey, which are universally consumed throughout the states of the Republic, Patricia Quintana has dedicated a good part of her life to learning the history and the culinary traditions of Mexico. She has traveled extensively throughout different regions of the country, visiting cities, towns, and markets to better familiarize herself with popular cuisine and the traditional techniques in the preparation of dishes, which she portrays in this book.