Katharine A. Díaz

BOOK TITLE:

Sabores Yucatecos: Un Recorrido Culinario a Yucatán

This beautifully illustrated cookbook in Spanish focuses on the foods of Mexico’s Yucatán Peninsula. This region offers foods with an allure that matches the mystique of the ancient Maya. Readers will be fascinated by what they discover about the Yucatán, its culture and its cuisine. lo que la gente dice sobre el libro y la comida del chef cetina

Gilberto Cetina, Jr., was on a different career path before the family business got under his skin. In Mérida he was studying computer science before his studies were interrupted, and he returned to the United States to rejoin his family in 2000.
Back in the States he worked at various restaurants, including on the catering side of some. He didn’t begin working at Chichén Itzá Restaurant until a week after it opened in 2001. In the beginning he worked the front of the house.
Eventually, he began to focus on the kitchen and learn the secrets of his father’s (and grandmother’s) cooking. It wasn’t too long before he mastered them and brought innovations to the kitchen. He now runs the kitchen full time and manages the day-to-day operations of the restaurant.
When time permits, Gilberto enjoys experimenting and putting new twists on traditional dishes. It might not be too long before he publishes his own cookbook on la nueva cocina yucateca—the new Yucatecan cuisine. In the meantime, he is his father’s right-hand man. He can be reached at: gcetina@chichenitzarestaurant.com.
El guía del libro es el chef Gilberto Cetin (al centro en la fotografía),quien aprendió desde niño los secretos culinarios de su madre y que más adelante implementó en su restaurante en Los Ángeles—restaurante Chichén Itzá—que se especializa en la cocina yucateca.La escritora gastronómica, Katharine A. Díaz (a la izquierda en la fotografía), iterpreta paso por paso los manjares del chef para este libro. Ha escrito sobre la cocina latina paa muchas publicaciones nacionales así como también para la Enciclopedia Latina (Scholatic Libary Publishing).El hijo del chef, Gilberto Cetina, J. (a la derecha en la fotografía), ambién contribuyó en el libro con sus abundantes talentos culinarios y su visión experta.

Gilberto Cetina learned the secrets of cooking from his mother in a timber town in the Tizimín province of the state of Yucatán. A trained engineer, he moved with his family to the United States in 1986 where he was finally able to dedicate himself to the culinary arts. He worked in various restaurants and learned the ins and outs of the business.
He opened Chichén Itzá Restaurant in 2001, and his Yucatecan dishes soon became the talk of the town among customers, foodies, food critics and other restaurateurs.
Chef Cetina and the food of Chichén Itzá Restaurant have been lauded in such publications as GQ Magazine, Los Angeles Times, Travel and Leisure Magazine, People en español, Hispanic Magazine, L.A. Weekly, La Opinión, City Beat and Adelante. They have also been featured on radio and television, including hit food shows.
Jonathan Gold, the Pulitzer Prize-winning food writer now with the Los Angeles Times, wrote of the restaurant, “Chichén Itzá, named for the vast [Mayan] temple complex near Mérida, is indisputably the real thing.”
Chef Cetina has been a spokesperson for Splenda, was featured in a national Hyundai ad campaign, teaches classes in Yucatán cuisine, and is in demand for events showcasing the best of Mexican culture and cuisine. His restaurant is invariably named as one the top Mexican restaurants in the greater Los Angeles area.
This was his first cookbook Spanish-language edition was printed in 2014. He is already developing additional cookbooks and is planning a series of cooking classes as Webinars. He can be reached at: chefcetina@chichenitzarestaurant.com.

“Los lectores encontrarán . . . recetas, la mayoría con fotografías oloridas, escritas de una manera suficietemente clara y simple para que cualquiera pueda hacerlas. Interesantes cápsulas informatias en todo el libro como, por ejemplo, sobre la pimienta gorda, que es una de las pocas especias originarias del nuevo mundo”.—Linda Mensinga, Great Taste Magazine
“Sabores está lleno de atractias fotografías y muchos dtalles sobre el cómo preparar cada platill que usted no fallará . . . Las recetas son clásicas, no improvisaciones de chef, y son auténtias en lugar de versiones simplifiadas para los hogares estadounidenses”.—Barbara Hansen, L.A. Weekly
“A una milla y media al sur del centro . . . se encuentra un lugar llamado Chichén Itzá, el cual se especializa en comida yucateca . . . los salbutes de pavo son extraordinarios: pequeñas tortillas ifladas apildas con cebollas rojas curtidas salsa de habanero y jugoso pavo deshebrado que, a diferencia de los experimentos genétios que comemos en las salchichonerías, esta repleto de sabor. Necesitará cuatro salbutes aproximadamente para hacer una comida completa.”—“The 4 Cities on arth . . . To Eat in” (Los Angeles Restaurants), by Mark Bitman, GQ Magazine“ . . . El restaurante que me hace regresar al Mercado La Paloma es Chichén Itzá, el cual es probablemente el restaurante yucateco más serio de la ciudad . . . su menú es un vivo tesauro de panuchos y codzitos, poc chuc y papadzules, tamales envueltos en hoja de plátano y cazuela de tibuón que crean una de las cocinas más emocionantes de México”.—Jonathan Gold, escritor gastronómico y ganador del Premio Pulitzer, L.A. Weekly. This beautifully illustrated cookbook in Spanish focuses on the foods of Mexico’s Yucatán Peninsula. This region offers foods with an allure that matches the mystique of the ancient Maya. Readers will be fascinated by what they discover about the Yucatán, its culture and its cuisine.. lo que la gente dice sobre el libro y la comida del chef cetina“Los lectores encontrarán . . . recetas, la mayoría con fotografías oloridas, escritas de una manera suficietemente clara y simple para que cualquiera pueda hacerlas. Interesantes cápsulas informatias en todo el libro como, por ejemplo, sobre la pimienta gorda, que es una de las pocas especias originarias del nuevo mundo”.—Linda Mensinga, Great Taste Magazine
“Sabores está lleno de atractias fotografías y muchos dtalles sobre el cómo preparar cada platill que usted no fallará . . . Las recetas son clásicas, no improvisaciones de chef, y son auténtias en lugar de versiones simplifiadas para los hogares estadounidenses”.—Barbara Hansen, L.A. Weekly
“A una milla y media al sur del centro . . . se encuentra un lugar llamado Chichén Itzá, el cual se especializa en comida yucateca . . . los salbutes de pavo son extraordinarios: pequeñas tortillas ifladas apildas con cebollas rojas curtidas salsa de habanero y jugoso pavo deshebrado que, a diferencia de los experimentos genétios que comemos en las salchichonerías, esta repleto de sabor. Necesitará cuatro salbutes aproximadamente para hacer una comida completa.”—“The 4 Cities on arth . . . To Eat in” (Los Angeles Restaurants), by Mark Bitman, GQ Magazine“ . . . El restaurante que me hace regresar al Mercado La Paloma es Chichén Itzá, el cual es probablemente el restaurante yucateco más serio de la ciudad . . . su menú es un vivo tesauro de panuchos y codzitos, poc chuc y papadzules, tamales envueltos en hoja de plátano y cazuela de tibuón que crean una de las cocinas más emocionantes de México”.—Jonathan Gold, escritor gastronómico y ganador del Premio Pulitzer, L.A. Weekly.

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Description

Katharine A. Díaz is a self-described foodie. She is also a food and travel writer specializing in Latin America, where she has traveled widely.
She has worked as editor of several publications, including such national magazines as Hispanic, Caminos and Mexico Events and Destinations. Her work has also appeared in other publications, including Segunda Juventud (an AARP publication now titled AARP Viva), Latino Magazine, VISTA, Aboard Magazine, Hispanic Magazine, Corporate and Incentive Travel Magazine, Insurance Meetings Management Magazine, Recommend Magazine, Hispanic Trends, and San Fernando Sun. Díaz also authored several entries, including ones about Latino cuisine and restaurant culture, in the Encyclopedia Latina (Scholastic Library Publishing).
She also is the long-time host of “Canto Tropical,” an Afro-Cuban/salsa music show on KPFK-90.7 FM in Los Angeles.
This was also her first cookbook until the Spanish-language edition came out in 2014. She is currently editing and writing other cookbooks as well as young-adult, historic fiction. She can be reached at: kanndiaz@yahoo.com