| Summary: | A well-documented edition containing 90 recipes of traditional cuisine and texts about the cultural and culinary diversity of La Huasteca. "Six versions -one for each state- on how to prepare, for example, the emblematic zacahuil, that food of La Huasteca that due to its size, it is considered the largest tamal in Mexico, prepared for ceremonies and rituals, and you can also taste the weekends in the market, in the town square and in different celebrations." (HKB TRanslation) -- Page 13. The book is accompanied by a video that accounts for the inhabitants, the biocultural landscape, and culinary environment of the rich region of La Huasteca.
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