Aves / Poultry

All types of fowl have always occupied a place of privilege in Mexican gastronomy. This current edition is composed of surprising recipes that, besides being easy to prepare, suggest to us the reoccurring themes in and around the various regions of the country, allowing to know more about their gastronomic treasures. These pages demonstrate the creativity of Mexicans and their gastronomic 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.