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La cocina cotidiana de Quintana Roo

La cocina cotidiana de Quintana Roo

          
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About the Book

¡Este es un libro necesario y que hacía falta! no pudo haber un mejor tema para celebrar los 50 años de Cancún!Es una gran travesía culinaria por los 11 municipios del estado de Quintana Roo, desglosados de una manera amable y fácil de entender, que devela la gran riqueza cultural y gastronómica que existe en este estado. Debido a que Quintana Roo es el estado joven de México, se piensa que no hay una tradición culinaria, cosa que es totalmente errónea. Es importante recalcar que hay un gran pasado indígena maya, que se encuentra muy fácil tierra adentro y tal vez no tanto a la orilla del mar, porque los mayas decidieron habitar en las tierras interiores donde hay más prosperidad de los productos agrícolas.Tampoco es corta la tradición culinaria que existe en Chetumal, Quintana Roo, capital del estado y aunque se pudiera pensar que no hay una sociedad antigua o tradiciones, nada más puede estar más lejos de la realidad, porque, aunque jurídicamente solo hay 50 años, habitantes en estas tierras, habitantes siempre existieron.De la riqueza gastronómica local, tendríamos que hablar también de la comida peninsular, es decir, los ingredientes y platillos que comparten Quintana Roo, Campeche y Yucatán debido a que es la misma raíz maya y cultural en general. Por si esto fuera poco, habría que añadir toda la comida traída durante estos años por los llamados "colonos", forma cariñosa que se le da a habitantes del país a Cancún para hacer su nueva casa y su nueva procedencia, con todos ellos llega una enorme riqueza multicultural que abarca todo el país, por eso no es nada extraño que en este libro encuentre recetas de todo el territorio nacional porque en Cancún y ahora la Riviera Maya también se dio un fenómeno de oportunidades de trabajo, más la belleza misma del estado que lo hizo muy atractivo para asentarse en Cancún y echar raíces.Antes de empezar sobre el contenido del libro, debo mencionar que el autor Manuel Isaías Pérez Alamilla, tuvo bien a recorrer todo el estado y además contar con algo esencial, que son los informantes nativos del lugar, estamos hablando que contamos entonces con información de primera mano. Cabe aclarar que aunque las recetas tengan el mismo nombre a otras que se hacen en diferentes partes de México, aquí encontraremos la versión quintanarroense.Mi entrañable amigo, el chef Federico López firma una cronología de lo más importante acontecido en estas tierras, es casi un anuario donde nos descubre que establecimientos gastronómicos fueron los primeros, cuales le siguieron y cuantos de ellos añadieron, enriquecieron o cambiaron la diversa cocina del estado. En resumen, Isaías Pérez Alamilla hace un verdadero inventario gastronómico de la época actual. A diferencia de otros grandes recetarios, en este libro las recetas tradicionales están vigentes y se cocinan hoy por hoy, no son pistas perdidas, de tal manera que los curiosos y visitantes que busquen estos platillos en los lugares mencionados, los podrá encontrar con relativa facilidad. Esta vigencia e información actual del manuscrito, entrega un libro inverosímil que delata la gran diversidad gastronómica del estado. Por último, cabe aclarar que las recetas mencionadas en el libro, no son las únicas de cada lugar y queda abierta la invitación a recorrer el estado y descubrir más riquezas culinarias tomando este libro bajo el brazo como guía.


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Product Details
  • ISBN-13: 9798683719043
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 229 mm
  • No of Pages: 308
  • Spine Width: 16 mm
  • Width: 152 mm
  • ISBN-10: 8683719049
  • Publisher Date: 03 Sep 2020
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 412 gr


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