AN ENTHRALLING GASTRONOMIC JOURNEY THAT CAPTURES THE VITALITY AND REMARKABLE FOOD OF MEXICO TODAY. NEW IN PAPERBACK. Mexico is experiencing a gastromic revolution. A return to pre-Hispanic cooking techniques and ingredients combined with modern presentations are sweeping a wind of change through the country's legendary food. From Mexico City to Veracruz, from Michoacn to Puebla and from Oaxaca to the Yucatn, Fiona Dunlop has sought out 12 chefs at the forefront of Mexican cooking to discover the recipes at the heart of this revolution. Backing them up are sections on market food cooks who still make old classics in time-hored ways. Among the recipes, you will find inventive new dishes as well as modern versions of classics. Chilies, seafood, chicken, duck, pork, game and corn tortillas play a central role as do vegetable dishes based on beans, tomatoes, avocadoes, squash, corn, sweet potatoes, pumpkin seeds and mole sauces.