Mayan Tex-Mex Turtle Trail: Book 2: From Merida to San Antonio - Couverture souple

Theriot, Pye

Couverture souple

ISBN 13 : 9798903298488

Editeur : Staten House, 2026

Synopsis

Mayan Tex-Mex Turtle Trail is a culinary travel adventure that invites readers to explore how ancient Mayan cooking traditions gradually evolved into the vibrant Tex-Mex cuisine enjoyed today. Guided by Chef Pescado Pete and his thoughtful companion Shelly the Sea Turtle, readers travel across Mexico and Texas discovering how landscapes, ingredients, and cultures shape the food we eat. The journey begins in the colorful city of Mérida, where Pete learns about underground pib ovens used for centuries to slow-cook pork wrapped in banana leaves. Here the famous dish cochinita pibil reveals how citrus, spices, and earth-baked heat combine to create unforgettable flavor. In Valladolid, Pete discovers how pumpkin seeds are ground into creamy sauces using a traditional stone molcajete. The result is the ancient Mayan dish papadzules, where tortillas filled with eggs are coated in rich pepita sauce. Along the coast in Campeche, fresh fish is wrapped in banana leaves and grilled above open flame. Pete learns how the wind and sea influence cooking techniques in the coastal dish pescado tikin xic. The journey then climbs into the mountains of Chiapas, where clay cooking pots allow pork to roast slowly in deep chile sauces, creating the comforting highland dish cochito horneado. In Monterrey, the landscape shifts again. Wide plains and cattle ranches give rise to the famous mesquite-grilled carne asada, where simple ingredients and open fire produce bold flavor. Finally the trail reaches San Antonio, where centuries of Mexican and Texan traditions merge. Here the ancient technique of pit-roasted meat evolves into the beloved taco filling known as barbacoa. Through these six destinations, readers discover how cooking methods change with the environment: earth ovens stone grinding banana-leaf grilling clay pot roasting mesquite grilling Each technique tells part of the story of how Tex-Mex cuisine developed over time. The book combines storytelling, cultural history, and accessible recipes that families can prepare together at home. Readers will learn about key ingredients of the region, including achiote, sour orange, pepitas, dried chiles, and banana leaves. They will also discover how food traditions connect to the natural environments where they began. At its heart, Mayan Tex-Mex Turtle Trail celebrates curiosity, exploration, and the joy of sharing meals. Through Pete and Shelly's adventures, young readers are reminded that cooking is more than simply preparing food. It is a way to understand history. It is a way to learn about cultures. And it is a way to bring people together around the table.

A propos du livre

À propos de l'auteur

Pye Theriot is the founder of Coastal Foodies of Florida LLC and the author of The Crosswinds Series, a collection of culinary studies exploring how regional cooking systems evolve across landscapes shaped by water, migration, and exchange. His work examines the structural foundations beneath familiar dishes-how geography, climate, trade routes, and cultural continuity shape what endures at the table.Drawing from years of research, travel, and hands-on culinary exploration, Theriot approaches food not merely as flavor, but as system. From coastal boil traditions to limestone-influenced maize transformation, his writing traces the logic behind techniques that survive across generations. Rather than focusing on recipes alone, he studies the environmental constraints and adaptive decisions that give regional cuisines their resilience.Through the Crosswinds Series, Theriot invites readers to look beyond borders and beyond trend-driven interpretations of food. His work highlights how Indigenous knowledge, migration patterns, and economic shifts leave lasting marks on cooking traditions. Whether examining Atlantic coastlines, Caribbean trade winds, or the evolution of Tex-Mex cuisine, he emphasizes continuity-how structure precedes flavor and how discipline shapes identity.Based along Florida's Emerald Coast, Theriot continues to write about coastal culture, culinary heritage, and the enduring relationships between land, water, and fire. His projects bridge scholarship and accessibility, offering readers thoughtful reflections grounded in lived experience and regional storytelling.When not writing, he develops new volumes within the Crosswinds Series and contributes to broader culinary and cultural publishing initiatives under the Coastal Foodies imprint.

Détails de l'édition

• Éditeur: Staten House
• Date d'édition: 2026
• Langue: anglais
• ISBN 13: 9798903298488
• Reliure: Broché
• Nombre de pages: 78
• Coordonnées du fabricant: non disponible
• Personne responsable: gpsr@libri.de; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne